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Carrot and Cranberry

RM 75.00


When we started experimenting with this cake, we had to find the maximum amount of carrots the batter could take, balanced against the right amount of spices. We didn't want a very sweet cake, since most folks who eat Carrot cakes tend to pretend they are eating healthfood, sort of. Of course I'm speaking from experience, when it comes to cakes experience is one of the greatest teachers, and pleasures. We'll agree that brown sugar is a whole lot healthier and that's what we use to sweeten the cake, and cranberries to add a slight tangy sweetness. The cream cheese frosting just lightly sweetened brings the cake together, with the right amount of richness and creaminess a good carrot cake deserves. Let's just agree this can qualify as healthier food, and why not when it's packed with so much carrots, which is one of nature's superfoods! 

Please allow 3 day's notice for this cake.


Cake should be stored in airtight container at room temperature, overnight in a chiller. Please remove from the chiller at least 30 minutes before serving. Cake should be consumed at room temperature. Although the cake can keep 2 to 3 days depending on storage conditions, it will dry out a little in chiller. 


Cake is packed in a standard white cardboard cake box. Please note that the cake box may soften when placed in a chiller. You may purchase a sturdier corrugated cardboard box from our Add-Ons menu if you wish.