Mary McGinnis has been perfecting her carrot cake recipe for fifteen years. Along with her hospital co-workers' "taste tests," she has created a high-quality, nutritious cake which contains many fine, local ingredients. Twenty-seven in all!
The cakes come in three sizes -
•Whole Bundt •12
inch Round Double Layer
A lower calorie cake can also be purchased in either of these sizes. Kept frozen or cooled in the refrigerator, the cake has a long shelf life.
While she seeks out the very best ingredients such as a whole cup of pure olive oil and a whole cup of real Maple Syrup, this cake is becoming a favorite of many locals.
Cakes can be purchased at