Carrot Cake


  • 2 c. oat flour
  • 2 c. carrot pulp
  • 1 c. nuts, chopped
  • 2 c. dates, finely chopped
  • 1/4 tsp. sea salt
  • 3 Tbsp. honey
  • 2 tsp. pure vanilla extract


  • 1 c. cashews
  • juice of 1 lemon
  • 4 – 6 Tbsp. raw honey
  • 1 tsp. pure vanilla extract
  • water as needed


  1. Soak dates in hot water just until soft. Drain.
  2. Combine oat flour, carrot pulp, nuts, dates, sea salt, honey and vanilla. Mix until a soft dough is formed. Turn out onto a serving plate and shape into a cake, thick or thin, as desired.
  3. In blender, blend frosting ingredients until smooth, using just enough water to make a thick paste. Spread over cake. Garnish with nuts and raisins and chill for at least 1 hour before serving.
Browse Cook(s): Bev Cook
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.