"18 Carat" Cake - 6 inch
A carrot cake by any other name is just - well - a carrot cake. THIS cake comes from a Caribbean recipe, where baking in humidity is a challenge. I’ve been baking this cake since 1984!
We top the cake with edible flowers in season (pansies or daisies, depending on what’s blooming in our garden) or lemon zest.
GF flour, unbleached sugar, coconut oil, eggs, salt, baking soda, vanilla, carrots, pineapple, walnuts, cinnamon, nutmeg. Icing: Cream cheese, 10x sugar, lemon, coconut oil. The 6” cake easily feeds 8 - 16 people.
IMPORTANT: This cake has walnuts… and no raisins.
A carrot cake by any other name is just - well - a carrot cake. THIS cake comes from a Caribbean recipe, where baking in humidity is a challenge. I’ve been baking this cake since 1984!
We top the cake with edible flowers in season (pansies or daisies, depending on what’s blooming in our garden) or lemon zest.
GF flour, unbleached sugar, coconut oil, eggs, salt, baking soda, vanilla, carrots, pineapple, walnuts, cinnamon, nutmeg. Icing: Cream cheese, 10x sugar, lemon, coconut oil. The 6” cake easily feeds 8 - 16 people.
IMPORTANT: This cake has walnuts… and no raisins.
A carrot cake by any other name is just - well - a carrot cake. THIS cake comes from a Caribbean recipe, where baking in humidity is a challenge. I’ve been baking this cake since 1984!
We top the cake with edible flowers in season (pansies or daisies, depending on what’s blooming in our garden) or lemon zest.
GF flour, unbleached sugar, coconut oil, eggs, salt, baking soda, vanilla, carrots, pineapple, walnuts, cinnamon, nutmeg. Icing: Cream cheese, 10x sugar, lemon, coconut oil. The 6” cake easily feeds 8 - 16 people.
IMPORTANT: This cake has walnuts… and no raisins.
Please feel free to contact Love, Marianne with questions. We want you to be pleased with your treats. NOTE: “18 Carat” cakes are available for pick up or local delivery.