Beet Date Carrot Cake


  • 2 cups oat flour (or whole wheat flour)
  • 2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1 pinch salt
  • 1 cup date sugar
  • 3 Tbsp. ground flax
  • 1/4 cup water
  • 2 cups carrots (grated)
  • 1 cup beet (grated)
  • 1/2 cup walnuts (optional)
  • 1 cup medjool dates (whole pitted dates, are the best but Deglet Noor are good too)
  • 1/4 cup apple sauce (unsweetened preferably)
  • 1 tsp. vanilla
  • 1/2 cups soy milk (or other dairy replacement of choice)


  • Preheat the oven to 350 degrees fahrenheit (176 celsius).
  • Grease and line the bottom of two 9 inch pans with parchment paper. Alternatively grease the pans and flour the bottom and sides.
  • Mix the ground flax and water in a bowl and set aside.
  • Add the carrots, beets, dates, and walnuts (if desired) and process until fine but still chunky. Alternatively, finely grate carrots and beets, and finely dice dates and walnuts.
  • In a large bowl, mix all of the dry ingredients: flour, baking soda, cinnamon, ginger, nutmeg, salt, and date sugar.
  • In a small bowl, mix all of the wet ingredients: apple sauce, vanilla, and soy milk. Add the ground flax and water mixture and combine.
  • Pour the wet ingredients into the dry ingredients and mix until batter is smooth. Stir in the carrots, beets, dates, and walnuts.
  • Divide the batter between the cake pans for a layered cake (layers are thin). Alternatively, you can pour it all in one pan.
  • Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, about 30-40 minutes.
  • Allow the cake to cool for about 15 minutes, then gently turn the pan over and slowly release the cake from the pan.
  • Prepare icing from my Protein Cream “Cheese” Icing recipe detailed above! Frost generously between the layered cakes, on top, and around.

Caitlin Havener
Nutrition coach | Whole food recipe creator