In the bowl of your food processor (you might want to give it a quick rinse) add cottage cheese and date paste and process until smooth. Add cream cheese and yogurt and again, process until smooth.
Add cocoa powder and carob powder give that a spin until well incorporated.
Add eggs, one at a time, then egg whites, lemon juice and vanilla extract. Sprinkle arrowroot over batter and resume processing until well blended.
Pour batter over reserved crust, tap the sides gently to remove any potential air bubbles then delicately place your cake on the middle rack of the oven and bake for 55 minutes.
After 55 minutes, turn off the heat, crack the door open and allow the cake to cool for a couple of hours.
Remove cake from the oven and cool to room temperature, then transfer to refrigerator to chill completely, at least 6 hours but preferably overnight.