Carrot and Walnut
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. We'll agree that brown sugar is a whole lot healthier and that's what we use to sweeten the cake, and walnuts to add a crunch and nuttiness. 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!
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.