Bake your own vegetable garden cake

December 10, 2012
Author: admin

As it’s been raining cats and dogs recently, we’ve been busy staying in and baking. Keen to share our sweet treats, we proudly brought this allotment cake into the Eden office, where it wasn’t very long before a hungry mob of horticulturists came over to closely inspect the quality of our carrots, tomatoes and peas!

Inspired by a recipe found in Fiona Cairns’ wonderful Birthday Cake Book, baking this cake is a lovely way to spend a Sunday – especially if you have kids desperate to be entertained.


For the cake base

  • 350g light muscovado sugar
  • 350ml sunflower oil
  • 280g grated carrots
  • 6 eggs, lightly beaten
  • 200g raisins (cheekily soaked in port and Cointreau first)
  • Grated zest of 1 large orange
  • 350g self-raising flour
  • 2 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • A good grinding of fresh nutmeg

Cream cheese icing

  • 70g butter
  • 200g cream cheese
  • 400g icing sugar, sifted
  • A rice-sized amount of brown colourpaste


  • 2 tubs chocolate vermicelli
  • 2 boxes Matchmakers
  • Red colourpaste
  • Yellow colourpaste
  • Blue colourpaste
  • Brown colourpaste
  • 1 tsp smooth jam
  • 500g white sugarpaste


1. Preheat the oven to 180c. Line the base and sides of a 30cm x 22cm cake tin with baking parchment.

2. Mix the sugar, oil and eggs together, then stir through the grated carrots, boozy raisins and orange rind.

3. Combine the flour, bicarbonate of soda and spices and sift this mixture into the egg bowl. Lightly stir the ingredients until everything comes together nicely and you have one runny, sticky batter.

4. Pour the mixture into the prepared tin and bake for 45 minutes, or until it feels springy in the middle and the cake tester comes out completely clean. It should start to come away at the sides too. Allow the cake to cool on a cooling-rack.

5. Combine all the icing ingredients until you have a brown paste, and smooth this all over the top and sides of the cake.

Tips for creating your own allotment

Stick Matchmakers around the outside of the cake in varying lengths to make the fence.




Sprinkle the top of the cake with chocolate sprinkles to form the soil.




Roll our raised vegetable beds with brown sugarpaste and line them with more Matchmakers.



Make your vegetables by mixing together the colourpaste with your white sugarpaste until you have a colour that you’re happy with. You may find a small knife and a wooden toothpick helpful to help you mould your shapes.


For nice and shiny aubergine, heat up your smooth jam until it’s a syrupy liquid, and when it’s cooled slightly, brush it over your aubergine.



Now all that’s left is to pop the kettle on and get stuck in – trowel cake server optional!

Celebrations, Christmas, Play, Recipe

3 responses to Bake your own vegetable garden cake

  1. Jacquie O'Neill says:

    Fantastic cake – I will be trying this out with my daughters over Christmas!

  2. Jay Darling says:

    This sounds gorgeous. Must try it. But recipe doesn’t say how many eggs? Help !

  3. Harriet says:

    Oh my goodness, good spot! The eggs are included now. Bear in mind, this cake was made for a team of hungry gardeners, so feel free to half the recipe. Bon appetit!

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