The Story Behind the Slice

Hello! I'm Sophie — the youngest of four in the Wood household, still in my high school years, and (somehow) the one now running this little bakery between classes, assignments and the occasional very early morning.

I figured if I had to juggle a job around school, it might as well be one that brings a bit of joy to people — so I put my entrepreneurial hat on, tied an apron over the top of it, and The Grated Carrot was born. Cakes I genuinely love to bake, baked for the people in our wider community.

I'm lucky to have backup. Mum Georgie and the rest of the family are right there in the kitchen with me — helping with the bakes, the logistics, the market runs, and all the grown-up bits a teenager probably shouldn't be doing alone. It's very much a family effort, with me at the front and them quietly making sure nothing falls over.

Operating out of my fully council-approved home kitchen, every cake is baked with strict attention to quality, safety, and of course, a generous amount of cream cheese frosting.

I've always believed carrot cake is a bit like a well-lived life: it takes patience, a good balance of spice, and the willingness to do the hard work of grating the carrots yourself. The flavour is the love — there isn't really a shortcut.

Whether you're celebrating a grand milestone or just surviving a busy Tuesday, my hope is that our cakes bring a little extra sweetness (and maybe a little proof that you're never too young to start something you care about) to your table.