Carrot Tea Cake
A larger version of our carrot cupcake baked with a dollop of cream cheese instead of covered with frosting.
cake: organic cane sugar, carrots, expeller-pressed canola oil, free-range eggs, organic brown rice flour, organic sorghum flour, pure oat flour, arrowroot starch, garfava flour, tapioca starch, fresh ginger, baking soda, organic baking powder, guar gum, organic spices, vanilla bean
Does not contain: gluten, soy, nuts, potato
Store covered on counter or in fridge up to 5 days. Freezes well up to a month, depending on storage conditions.