Persian Carrot

This week's middle-eastern take on our vegan carrot cake is rustic, elegant and downright yummy. 

Sliced in half with a rose & orange buttercream filling, soaked in cardamom syrup, and finished with super-green pistachio and rose petals.  

18 pre-cut portions

We're all sold out! We've baked the last of these, but there's a new Small Batch Bake every week.

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