To make the cake:
Preheat oven to 350 degrees.

Mix flour, baking powder, and baking soda in a small bowl. Set aside.

In blender or food processor, puree 3 cups of the dates, pineapple, banana, and applesauce. Slice remaining 1/2 cup dates into 1/2 inch thick pieces. In large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder,
currants, walnuts, water, vanilla and flour mixture.

Add the blended mixture and mix well. Spread in a 9.5“ X 13.5” nonstick baking pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

To make the icing:
Using a high powered blender*, combine all icing ingredients until smooth and creamy. Place a dollop over warm cake and serve. If desired, you may spread on cooled cake instead.* A food processor may be used to combine icing ingredients but the icing will not be as smooth.

Serve and enjoy!