This raw carrot cake is GF, DF, Sugar free and packed with veggies, nuts and natural fruits. Plus its delicious!


Make 16 serves

Carrot cake layer 

  • 1 1/4 cups of almonds
  • 1 1/4 cup of cashews
  • 2 cups of shredded coconut
  • 1 1/2 cups almond meal (or pulp from almond milk)
  • 2 carrots (grated)
  • 1 cup organic raisins
  • 3 tbsp of chai spice
  • 1/8 cup of cold pressed ginger juice
  • 2 pinches of salt
  • 1 tbsp of lemon zest
  •  1/2 cup of lemon juice
  •  1 cup of soaked dates
  • 1/3 cup of maple or honey
  •  1/4 cup of cold pressed coconut oil (melted)


  • 1/2 cup unsweetened almond mylk
  • 1/4 cup of honey
  • 1 cup of raw cashews
  • Meat from 1 coconut
  • 1/2 cup of kelp noodles
  • Juice and rind of 1 lemon
  • Pinch of celtic salt


Line square cake tin with baking paper. Does not cut well in round cake tin.

Blend almonds, cashews and coconut in food processor until it makes a flour.

In blender- chai spice, ginger, salt, lemon juice, soaked dates, maple, coconut oil. Blend until no lumps.

In large bowl mix all the ingredients together.

Seperate half and push into cake tin, flattening with the back of a spoon.


Blend all ingredients in blender. Pour half onto of first layer and place in freezer.

Once frozen put the second half of carrot cake ontop.

Decorate as desired.


About The Chef

Tash Burbury can be found cooking delicious meals at Billabong Retreat or find her at Northern Beaches markets every other Friday.

She also offers conscious catering blessed with high vibration, local and sustainable Australian flavours. Refined sugar free, vegan and gluten free available. You can find out more about her at https// &