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Carrot Cake


A classic for spring with raisins, walnuts, and a generous amount of cream cheese frosting.

Cake Ingredients: carrots, enriched white flour, sugars (sugar, invert syrup), non-GMO canola oil, raisins (raisins, vegetable oil), liquid whole eggs (whole egg, citric acid), walnuts, baking powder, cinnamon, sea salt.

Icing Ingredients: sugar, cream cheese [pasteurized milk, cheese culture, salt, carob bean gum], palm oil, modified palm oil shortening, corn starch, dextrose, propylene glycol, water, citric acid, potassium sorbate, polysorbate 60, artificial flavour, soy oil, colour.

Portofino Bakery

Jaap Verbeke, General Manager of Portofino Bakery, began as an apprentice in Holland when he was 11 years old (pictured above). After exploring other career paths, one of which led him to Canada, he returned to his childhood passion and opened a retail bakery in Broadmead Shopping Village in Victoria, BC. Over time the bakery became increasingly successful, and it now supplies retail locations and restaurants on Vancouver Island with its European-style breads and baked goods.

The bakery uses Vancouver Island-grown wheat in two of their popular loaves, the Vancouver Island Wholegrain Artisan Loaf, and the Vancouver Island Harvest Pan Loaf. The wheat is grown in Metchosin and on the Saanich Peninsula, and the flour is milled on-site at the Portofino bakery.

"We have amazing customers who have helped us create high quality products that contain clean and simple ingredients. Ingredients you don't have to be a scientist to understand."

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