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.