Carrot Cake

Baked fresh to order; serves 8–10

A fresh offering for the summer season, Chef Lisa's moist, delicately spiced Carrot Cake is generously layered with 70% Maya Mountain, Belize chocolate cream-cheese frosting, bits of rich sesame shortbread, and smooth sesame caramel. The entire vegan cake is finished with glossy Maya Mountain, Belize chocolate glaze, making it a splendid addition to any gathering or celebration.

INGREDIENTS & ALLERGENS

Carrots, all-purpose flour, organic cane sugar, vegan butter (coconut, sunflower, and / or palm oil, salt, sunflower lecithin, natural flavor, tocopherols, annatto extract), brown sugar, 70% chocolate (cocoa beans from Maya Mountain, Belize, organic cane sugar), vegan cream cheese (almond milk, salt, enzyme, xanthan gum, guar guar, mushroom extract, lactic acid, citric acid, cultures), egg replacer (potato starch, tapioca flour, baking soda, psyllium husk), oat milk, rice-bran oil, cocoa nibs (cocoa beans from Costa Esmeraldas, Ecuador), salt, sesame seeds, baking soda, baking powder, orange zest, cinnamon, ginger, lemon juice, vanilla extract 

Allergens:

wheat, sesame, tree nuts (almonds, coconut)
ADDITIONAL INFORMATION

Storage instructions:

Store Cake in the refrigerator, and enjoy within two to three days of pickup.

Pick up

vegan

Dandelion Chocolate Carrot Cake by Lisa Vega
Carrot Cake