I love finding simple delights in the seemingly ordinary things. This carrot pecan cake fits the bill -- a classic carrot cake elevated to a delightful dessert!
Introducing our newest six-pack of cupcakes, perfect for Fall gifting.
As I strolled the Wednesday growers market a few weeks ago, I searched for something that could represent the coming Fall season. A flavor, an idea, an ingredient. I found beautiful apples, the last berry baskets of the season, and more varieties of greens than I could count.
It was a humble bunch of carrots that whispered the message of Fall.
Send a Six-Pack of Carrot Cupcakes this Fall
A carrot cardamom cake, topped with a vanilla marshmallow finished with a dip in white chocolate and a generous sprinkling of candied pecans.
A delicate cake made with tender carrots and a simplified spice blend of cinnamon and the delightful surprise of freshly ground cardamom. It's a classic carrot cake, transformed into an elegant Fall dessert.
The traditional six-pack of carrot pecan cakes are made with a browned butter that ads a dynamic nutty flavor, a soft wheat flour giving us a fine crumb.
The vegan & gluten-free carrot pecan cupcakes are made with an organic house-made rice flour blend that bakes up fluffy and tender. Similar to our other vegan cakes, this special edition carrot pecan cake uses an organic coconut oil and apple cider vinegar to create the delicious texture and flavor without any weird ingredients trying to masquerade.