Carrot Cake (Individual)

About this piece

Single-portion carrot cake with cream cheese frosting and walnut. From the wholesale carrot cake recipe scaled down. It sits in the pastry side of the bench rotation. The pastry side runs Wednesday through Saturday with the dough cold-fermenting from the previous weekend.

How we make it

The dough is built on the long-fed starter we have kept since the bakehouse opened. We mix Tuesday afternoon, cold-ferment overnight, shape Wednesday morning, and bake to a deep crust at high deck temperature. The pastry side of the bench uses the same flour blend across the whole list. The variation comes from the shape, the hydration, and the rest.

Order and pickup

• Counter pickup Wednesday through Saturday from 7am until sold out
• Wholesale list closes Sunday evening for the upcoming week
• Special events and catering orders take 48 hours notice (see special events)
• Christmas and Easter season hampers go on the hampers list from October each year

Other pieces in the rotation

Browse the full product list for the current bench rotation. Sourdough sits in the cafe and bakery section; pastries and brioche live alongside the hot cross buns rotation; pantry items including coffee, muesli, muffins, and jams chutneys and sauces are stocked depending on the week. For the Canadian-tradition pieces, see the Canadian collection. And for our own backstory and the starter, the grandma Bowan page is the long version.