Have you ever made a “raw” cake?  Raw cake recipes were invented by raw vegan foodies to avoid the conventional version of everyone’s favorite treat. Whether they taste like your mom’s old-fashioned cake recipes or not, raw cakes have become a dessert category unto themselves. And we’re obsessed. 

This frozen version, made in a carrot cake-style, is mind-blowingly delicious and comes from Aussie wellness goddess, Harriet Birrell. Harriet’s new cookbook Whole by Natural Harry is a fun exploration of truly healthy eating and living “down under”. If you’ve never made a raw cake before, we think it’s time you give one a try (here are a few more options)!

I think this is the ultimate celebration cake. The flavor and texture of both the filling and the frosting is ridiculously close to that of a traditional version laden with butter, sugar and flour. If you are not keen on going to the effort of making a few layers, you can also just use one larger cake tin for the whole thing and cut the process in half. It depends if you are creating it for a special occasion or just to devour in a few bites.

Serves 12 (or more)


just under 2 cups grated carrots (15 ½ oz)
2 cups walnuts
2 cups shredded coconut
10 medjool dates, pitted
2 tsp ground ginger
2 tsp ground cinnamon
½ tsp ground nutmeg

2½ cups cashew nuts
½ cup coconut yogurt
zest and juice of 2 lemons
2 tsp miso
½ cup maple syrup
1 Tbsp nutritional yeast
¼ tsp vanilla powder

To serve:
1 cup fresh or frozen blueberries
1 Tbsp dried edible flowers
1 Tbsp crushed pistachio nuts


Preheat the oven to 350°F and place the blueberries on a baking paper–lined tray. Bake for about 10 minutes. Set aside.

Boil 3 cups of water and pour over the cashew nuts. Leave to soak while you prepare the filling.

Add all filling ingredients to a food processor and pulse until you get a cake-like texture. Divide the mixture between three 7-inch springform cake tins and gently press down all the way to the edges. Place in the freezer while you prepare the frosting.

Drain and rinse the cashew nuts. Add to a blender with all the other frosting ingredients. Pulse to combine and blend until smooth and creamy. Remove two of the cake tins from the freezer and divide half of the frosting over them, spreading it evenly over both. Return to the freezer, place the rest of the frosting in the fridge and leave to set for 1 hour minimum.

Gently remove all the layers from the tins and layer one over the other, finishing with the one not yet frosted. Cover the entire cake with the remainder of the frosting and scatter with the baked blueberries, dried edible flowers and pistachio nuts. Allow to thaw for 10 minutes before cutting (longer if frozen for a longer period). Store in the freezer.

Recipe excerpted with permission from Whole by Harriet Birrell, published by Hardie Grant February 2019, RRP $35.00 hardcover.

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