Children often find this combination counterintuitive. Carrots? In a cake? Certain varieties of this root vegetable have a high natural sugar content and recipes for ‘carrot puddings’ are found from the 16th Century onwards. Our carrot cake is rather more refined – a three-layered moist sponge topped with macaron shells.
Ingredients (Allergens in Bold)
Sugar, WHEAT FLOUR, EGGS, Carrots, WALNUTS, ALMONDS, Vegetable Oil, Sodium Bicarbonate, Baking Powder, Cinnamon, Ginger, Salt, Vanilla, CREAM CHEESE, Cornflour, White Chocolate (Sugar, Cocoa butter, Whole milk powder, Emulsifier: SOYA lecithin (E322) Natural vanilla flavouring) Natural Colouring (Annatto) rbonate, salt, SOYA lecithin, sunflower lecithin, vanillin flavouring), Dark Chocolate (Cocoa mass, Sugar, Cocoa Butter, Emulsifier: SOYA lecithin (E322) Natural vanilla flavouring.