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This ultra-moist carrot cake, covered in creamed cottage cheese icing is packed with flavour and the perfect accompaniment to a strong cup of tea and summer sunshine.
If you'd like a vegan option please find that HERE.
25cm cake, 12-14 slices
Carrot, kale, macadamia flour, TGF gluten-free flour mix (millet, buckwheat, sunflower seed, chickpea, coconut), toasted cashew nuts, free range eggs, coconut oil, pure sunflower oil, coconut blossom sugar, coconut, raisins, sea salt, cinnamon, nutmeg, creamed cottage cheese, butter, vanilla extract, honey.
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