• 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 6 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.

What to Serve with Carrot Cake:

• 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] (with added Calcium, Iron, Niacin, Thiamin), Rapeseed Oil, Pineapple. Free Range Egg, Full Fat Soft Cheese (6%) (Milk, Salt, Cultures, Microbial Rennet, Thickening Agent: Guar Gum), Coconut, Butter [Milk], Cornflour, Raising Agent: Sodium Bicarbonate, Cinnamon , Orange Zest.

Carrot Celebration Cake

Contains gluten from wheat, milk products, egg.

May contain: Nuts

Keep frozen. Defrost at room temperature for minimum of 6 hours or until thoroughly defrosted. For best results eat as soon as possible after defrosting. Do not refreeze. Once opened store in an airtight container and use within four days.