From the book Ani’s Raw Food Desserts by Ani Phyo. Hello to “home-style” frosting—fresh and not from a plastic tub. Goodness without guilt. I use carob in my cake to cut down on the caffeine, and because I love carob for its malty rich flavor. This cake is to live for, it’s one of my favorites.
Not your everyday rack o baby backs I assure you. A very unique marinade that's quite zingy.
The key here is to cook it for no less than 2 hours though. The Marination process (though helpful) is not really necessary.