Flour Pot Manila’s Carrot Cake with Burnt Butter Cream Cheese Frosting is, after all, four layers of luscious and super moist carrot cake brimming with Benguet carrots, Formosa pineapple from Tagaytay, and pili nuts from Albay in place of the usual pecans or walnuts. Sandwiched between cake layers are generous spreads of delightful frosting made from burnt butter, cream cheese and single barrel Bourbon to give it that gentle kick. The naked heavyweight cake, measuring 9×4 inches or 7×3.5 inches (yes, it is available in two sizes!), is slathered with frosting and crowned with fresh flowers. The density of the cake, the naked doneness, and the crown of fresh flowers are signature marks of a Flour Pot specialty cake, as baked by super talented baker Chef Rhea Castro SyCip.
