Carrot & Walnut Cake
Ships to U.S. & Canada
Some restrictions applyThe Carrot & Walnut Cake is a classic dessert and a longtime best-seller. Each slice is moist and flavorful, filled with the warm scents of spices. It blends the natural sweetness of carrots with the crunchy texture of walnuts. The smooth cream cheese in the middle adds a touch of indulgence, making it a favorite choice that many people love. It’s not just a dessert; it’s a cherished tradition.
Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born and bred in Sydney, Australia, and now with 4 locations in New York City and 4 in Jersey City. The duo had a big dream to make food they loved by hand from scratch — taking their time, always honoring good produce, strong flavors and artisanal baking traditions. This “Australian High Temple of Sourdough” (according to Eater NY) has been embraced by New Yorkers who scramble for a taste of house-baked sourdough, sausage rolls, and beef pies made with mostly local ingredients, including grains from Maine that are milled on-site.
This package serves 10-12 people and includes 1 Carrot & Walnut Cake
- Each cake measures approx. 10″ × 10″ × 2 1/2" and weighs approx. 2.6 lbs.
- Cake ships frozen with ice packs, may thaw during transit.
- Upon arrival, store cake in the refrigerator or freezer.
- Cake can be stored in the refrigerator for up to 5 days or in the freezer for up to 1 month.
To Serve
- Unwrap frozen cake and discard plastic wrapping.
- Place on round cake baseboard and leave to thaw in the refrigerator overnight.
- Serve cold from the refrigerator.
- Serve and enjoy!
- Carrot & Walnut Cake – Organic White Flour, Sugar, Eggs, Canola Oil, Salt, Cinnamon, Nutmeg, Clove, Baking Powder, Baking Soda, Walnuts, Carrots, Cream Cheese
"An Australian High Temple of Sourdough" - Eater NY
"An Australian High Temple of Sourdough" - Eater NY
Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born & bred on the other side of the world on a charming, tree lined street on a now famous little corner in Sydney, Australia. The duo had a big dream to make food they loved by hand from scratch - taking their time, always honoring good produce, strong flavors and artisanal baking traditions.
Over 20 years later, the bakery now has 14 branches in Australia, and Allam moved to New York City to open their first location in the US, now expanded to 4 locations in New York City and 4 in Jersey City. This “Australian High Temple of Sourdough" (Eater NY), has been wholeheartedly embraced by New Yorkers who scramble for a taste of their house-baked sourdoughs, sausage rolls, and beef pies.
Allam uses mostly local ingredients. He mills grains from Maine on-site, and the team bakes the sourdough fresh starting at 12 am to allow for the lengthy proofing. Bourke Street Bakery’s loaves contain no additives or preservatives and are baked fresh daily with organic flour and a levain (starter) from the same mix used at their original Sydney bakery in 2004.
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