This Carrot Cake may not only have orange carrots, depending on the time of year we’ll have the rainbow carrots too, which tend to be just that bit sweeter.

Sunflower seeds add the crunch and raisins add little pockets of sweetness to this super moist cake.

Storage

You’ll get 3-4 days out of your Carrot Cake. It’ll keep better with some parchment around it in a sealed container or one of them old biscuit tins. The frosting prefers a cooler environment.

The Carrot Cake is available for almost the whole year. Check the Blog for an insight into seasonal practices.

For all cake orders, order before 2pm on Monday for Wednesday dispatch and before 2pm on Tuesday for Thursday dispatch. 

Allergens

Our bakery only uses gluten-free, organic, plant-based ingredients and we only use unrefined sugars. 

Nuts are used in the bakery so, please double check ingredients below and have a look over the T’s and C’s before ordering so you know what to do if there’s any problems.

Ingredients

*brown rice flour, *maize, *buckwheat, *tapioca starch  *potato and arrowroot.

Water

*Coconut sugar, *maple syrup, *carrots *sunflower seed, *raisins *cinnamon *ginger *all spice

*Naturli V Block (Shea butter oil* (43%), water, coconut oil* (21%), rapeseed oil* (11%), salt, ALMOND* (1%), emul-sifier (sunflower lecithin*), carrot juice*, lemon juice*, natural sunflower oil flavour.) 

GF baking powder, *sea salt.

*denotes organic