• Made for COOK by our friends at Fresh Eric, a great artisan bakery in London that we’ve worked with for well over a decade.
• Topped and filled with cream cheese and orange zest icing.
• Defrost at room temperature for 2-4 hours or until thoroughly defrosted. For best results eat as soon as possible after defrosting, but it will be fine for up to four days in an airtight container.

Try it with:

• We think this Carrot Cake is perfect on its own, but for an indulgent puddings you could add a scoop of ice cream.
• Great for parties of all stripes, or as a vegetarian pudding.

Why isn’t this made at the COOK Kitchens? Nearly everything we sell frozen we make ourselves in our kitchens in Kent and Somerset. The few exceptions are where the set-up of our kitchens doesn’t allow us to make a dish as well as we’d want to (or at all). In these cases, we find someone who cooks like we do and specialises in the dish concerned. We sell these lines under the COOK brand because they’re made exactly as we would do them ourselves, if only we could.

Sugar, Carrots (14%), Flour (Wheat Gluten), Rapeseed Oil, Pineapple, Free Range Egg, Full Fat Soft Cheese (5%) (contains: Milk, Salt, Cultures, Microbial Rennet, Thickening Agent: Guar Gum), Butter (Milk), Coconut, Orange Zest, Raising Agent: Sodium Bicarbonate, Cinnamon.

Contains gluten from wheat, milk products, egg.

May Conatin: nuts.

Triple Layered Carrot Cake