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A vintage classic reimagined.A throwback to the vintage dinner party staple of carrot and pineapple jelly, this cake reinvigorates the classic combination.Made with only plant based ingredients, this cake has 3 layers of moist sponge made with carrots and mashed pineapple, and Nuttelex icing. Topped with crushed walnuts, this cake is a subtle beauty.IngredientsSponge: Flour, sugar, vegetable oil, grated carrot, soy milk, crushed pineapple, flaxseed, white wine vinegar, cinnamon, cardamom, baking powder, baking soda, vanilla extract, salt and nutmeg.
Filling: Nuttelex, icing sugar and vanilla extract.
