This two-layer Carrot Cake is made with spelt flour, buckwheat, fresh carrots, pineapple, and spices. Brushed with coconut soak and covered with cream cheese buttercream and a layer of brown sugar pineapple jam, this cake is a decadent delight. And to make it perfect for your Easter spread, we are topping it off with a garden of vegetables, florals, and fruit. Serves 8-10.

[Does not contain nuts.]

[Cakes will not all be identical; decor may vary based on availability.]

Easter pre-orders will be available for pick up in the shop on Saturday, 4/4, from 9am to 2pm.