• Serves15-18
  • Prep (min) 30
  • Cook (min) 30
  • Free from
  • Dairy (DF)
  • Egg (EF)
  • Gluten (GF)
  • Nuts (NF)
  • Peanut (PF)
  • Soya (SF)
  • Sesame (SeF)
  • Shellfish (ShF)
  • Fish (FF)

Giant Carrot Cake!

Make this and the Easter bunny will want to be your BFF! Remember to let a grown-up check every packet label for allergens (and traces of allergens) before you start.


1 grown-up

120g dairy-free spread
120g dark muscovado sugar
350g wheat & gluten-free self-raising flour
2 large carrots (grated - 200g approx.)
2 tsp gluten-free baking powder
1 tsp ground cinnamon
½ tsp ground ginger
1 large orange (zest and juice) see substitution below 
100ml dairy-free milk

Dairy-free buttercream
60g dairy-free spread
180g egg-free icing sugar

500g M&B of London (orange) ready-to-roll sugar paste
120g M&B of London (green 2) ready-to-roll sugar paste 

Replace the orange with 80ml extra of dairy-free milk



1. Take one grown-up and put them in charge! Preheat your oven to 180˚C, gas mark 4 and line a rectangular 20cm x 30cm cake tin with parchment paper and lightly grease. 

2. In a large bowl beat the dairy-free spread and muscovado sugar to reach a smooth paste. Sift in the gluten-free flour and add the rest of the cake ingredients, then give it a quick stir until just combined. (If the mixture feels thick you're on track, as the carrots will release moisture during baking.)

3. Spoon the mixture into your lined cake tin and bake for 30 minutes, until the grown-up thinks it's springy to the touch! Leave it to cool completely while you work on your icing.

4. To make the dairy-free buttercream, mix the dairy-free spread with only half of the egg-free icing sugar to form a thick paste. Add the remaining icing sugar and whisk until light and fluffy. Set aside.

5. Roll the orange sugar paste between two sheets of cling-film (helps with movability and reduces mess!) to roughly 3mm thick. Roll in the shape of an oversized carrot to cover the top and sides of your novelty cake. Do the same with the green sugar paste but roll in to a wide rectangle and cut out some 'leafy green tops'. 

6. To assemble the cake, carefully trim the edges of the cake to remove the hard crust and divide into three triangles (one triangle for the base and two for the top): slice from two corners to the middle of the base (see video above for more detail)

7. Cover the base with dairy-free buttercream but reserve a little to spread thinly over the top and sides of the cake. Position the top triangles on the cake and use the buttercream to glue them together. Cover the cake with a thin layer of buttercream and then drape over the orange sugar paste, smooth down the sides and cut away the excess.

8. Place the carrot top leaves in position and add some detail to the 'carrot' by using your finger to make some grooves along the cake. Done. Now let's slice and celebrate!