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Chocolate and Carrot Garden Cake

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    • images/stories/recipes/Garden Cake.jpg
    • images/stories/recipes/Garden Cake1.jpg
    • images/stories/recipes/Garden Cake3.jpg
    • images/stories/recipes/Garden Cake4.jpg
    • images/stories/recipes/Garden Cake2.jpg
      15 min (+ extra for decorations)
      35 min
      50 min


    • 2 cups self-raising flour
    • 2 cups brown sugar
    • 1 cup unsweetened cocoa powder
    • 1 ½ tsp bicarbonate soda
    • ½ tsp salt
    • 1 tsp coffee powder
    • 1 tsp cinnamon
    • 1 cup carrot, grated finely
    • 1 cup milk
    • ½ cup rice bran oil
    • 2 eggs
    • 2 tsp vanilla paste
    • 1 cup boiling water


    • 2/3 cup fresh cream
    • 250g dark chocolate melting buttons
    • 1 tsp unsalted butter


    • 320g butter, softened
    • 4 cups icing sugar
    • 1 tsp vanilla essence
    • 2 tbsp milk
    • Green colouring


    • 100g Tim Tams


    1. Pre heat the oven to 180°C.
    2. Line 2, 20 x 30cm slice trays with greaseproof paper.
    3. Place the flour, brown sugar, cocoa powder, bi-carb soda, salt, coffee powder and cinnamon into the mixing bowl of the bench mixer and place on low until the dry ingredients are combined.
    4. Mix together the carrot, milk, oil, eggs and vanilla paste, stir to combine and add to the dry ingredients and mix until combined.
    5. Add the boiling water to the cake batter and beat low so that the water does not splash and burn you.
    6. Pour the mixture into the prepared pans and bake for 30-35 minutes or until a skewer comes out clean when poked into the centre of the cake.
    7. Remove from the oven and allow to cool for 15 minutes, then completely cool on a cooling rack.
    8. Level the cakes with a serrated knife
    9. Spread the whipped ganache onto one cake and place the other cake on top.
    10. Ice and decorate.


    1. Place 1L water into a saucepan and place a heatproof bowl on top, be sure that the bowl does not touch the water.
    2. Place the cream and butter into the bowl and heat.
    3. Take the cream off the heat, add the chocolate and stir until the chocolate is melted.
    4. Allow to cool.
    5. When cool, place into the bench mixer mixing bowl and whip for 3-5 minutes until light and fluffy.


    1. Place the Tim Tams into the 700ml cup and securely attach the grinding blade holder to the cup.
    2. Align the cup onto the motor base, press down firmly and turn the cup clockwise to grind. Grind for 30 seconds. (This can be done ahead of time and the Tim Tam soil can be placed into a container into the freezer until required).


    1. Place the icing sugar, butter, vanilla and milk into the bowl of the bench mixer and beat until light and fluffy.
    2. Add the green colouring until the desired shade of green is reached.
    3. Ice the cake, including the sides, and pipe the grass on the top at the edges of the garden using a grass / hair multi opening piping nozzle.
    4. Sprinkle the Tim Tam soil in the centre of the garden and place the fondant fence, vegetables and bunny rabbit appropriately. Serve.


    Tip: You can purchase the fondant vegetables at most cake decorating stores, or simply create them yourself.




    This recipe was developed using a Kambrook Appliance.


    • PowerMix Planetary Bench MixerPowerMix Planetary Bench Mixer
    • PowerMIx Combo Stand MixerPowerMIx Combo Stand Mixer
    • Sasha 21 March 2017

      What a yummy looking cake !

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    Guest 21 February 2024

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