Reviews

Wildflour’s New Carrot Dessert Can Attract More Humans than Rabbits

September 16, 2019

There was a point in my life when I hated carrot cakes because of the fact that, well, they’re made with carrots.

When I was a kid, I remember my parents driving to this little carrot cake shop in White Plains—a good distance from our home—just to curb their cravings. Said carrot cake looked like moist banana bread with streaks of orange, and white, sticky frosting sitting on top, and speckled with rainbow sprinkles. A deceptive ploy to get children to eat their veggies in cake form, I’d always think.

A few years later, I finally learned to eat it—and enjoy it with much gusto. It ‘s my dad’s favorite cake so we’d regularly have some in the fridge. Imagine his pride when he saw me gobbling up slices of it without pausing for breath! Pride, which eventually turned into annoyance, when I’d finish an entire cake without leaving so much a slice for him. Maybe a crumb (or two).

WWLN Carrot Cake2

My Dad is now eating healthy, so my days of creeping into the kitchen at night in pursuit of carrot cake are only memories I take pleasure in recalling. That carrot cake store in White Plains also still stands (and will always hold a special place in my heart), but Manila’s evolving dessert scene has churned out so many cakes and pastries that have made more modern and lasting impressions on my palate, and one of those is Wildflour’s Carrot Cake.

WWLN Carrot Cake1

A newcomer on the menu, Wildflour’s Carrot Cake is a gooey, messy tower of my childhood guilty pleasure tiered with alternating layers of cake and cream cheese. The cake is moist but on the denser side, leaving ample room for crumbling. It packs cinnamon and gingery flavors that remind you of Christmas, with a surprise crunch of walnut that adds texture to the cake. The generous layering of cream cheese can be a bit too much for some, but it can be heavenly for those who enjoy the pleasurable conflict between tart and sweet.

It’s currently my go-to cake for days when I need to satiate my rebellious sweet tooth—or when I need to make a peace offering with my Dad.

What are your favorite places to get carrot cake? Which desserts from Wildflour do you like? Sound off in the comments section below!

This author of this article did not accept any form of cash advertising, invitation, sponsorship or payment. It was paid for by the author or Pepper.ph, and the views represented are purely the writer’s own.

Mikka Wee Mikka Wee

Mikka Wee is former editor of Pepper.ph and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, Preen.ph. She has always been crazy about travel, food, and her dog Rocket.

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10 responses to “Wildflour’s New Carrot Dessert Can Attract More Humans than Rabbits”

  1. Chester says:

    Wow this looks awesome! My favorite is from Cedele (Singapore) They make a mean carrot cake. I have to give this one a try and see if it’s better. Thanks for the info.

  2. Karen Ahappycook says:

    Great blog and photos!

  3. Volts Sanchez says:

    Whoa. This looks GOOD. How much?

    BTW, is that place in White Plains good? I must have passed it a hundred times in my life but I’ve never actually stopped.

  4. megan says:

    That photo practically had me touching my laptop screen. *drools*

    Also, a bit of trivia: that carrot cake shop also has a branch along Boni Serrano, and one time, ermat interviewed the owner. Apparently, she’s the daughter of actor Rogelio de la Rosa (if I remember it right). Love their cakes as well!

  5. Addi dela Cruz says:

    Looks promising! I wonder though how this one fares against the famous carrot cake from La Preciosa in Laoag.

    • Peej says:

      Have you tried La Preciosa? They’re definitely known in Laoag and that’s where we order our food for parties, but they were really not that good. They just don’t have competition I think. But hey, they like it there and that’s what matters to me..

      • Addi dela Cruz says:

        Hello! I beg to differ. I love the food at La Preciosa. I’ve been to Laoag twice and made it a point on both occasions to stop by for their Ilocano specialties and desserts. Maybe it’s just my easy-to-appease palate, but LP is an institution, and every visit reminds me why.

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