Our best ever version of the good Old English carrot cake, made Baby-Friendly!
This is the nut-free version of our carrot-pecan cake.
A double load of carrots, apples, pineapples and bananas are mixed into a super moist cake batter, then dust with a hint of natural nutmeg and cinnamon spice. Extra whipped vegan cream cheese alternates between these fluffy layers, then decorated with dehydrated shaved carrot leaves.
Height: 2.5in ~ 3”
Wheat Flour, Wholemeal flour, Cinnamon Powder, Nutmeg Powder, Canola Oil, Agave, Applesauce (unsweetened), Banana, Carrot, Pineapple, Apple Cider Vinegar, Baking soda, Baking powder, Organic Expeller Pressed Shortening, Coconut Sugar, Vegan Cheese (Soy), Salt
* This cake does not contain nuts but contains soy and cannot be made soy-free.