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Carrot Cake (Case)

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4 Count

From an old family recipe dark, fruity, and moist.

Ingredients: Carrots, Sugar, Cream Cheese [pasteurized milk & cream, cheese cultures, salt], Eggs, Soybean Oil, Brown Sugar, Enriched Wheat Flour [wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid],
Pineapples [pineapple, pineapple juice (unsweetened), ascorbic acid], Margarine [soybean oil, palm oil, water, salt, mono & diglycerides, nonfat dry milk, sunflower lecithin, natural flavor, vitamin A palmitate, beta carotene], Walnuts, Raisins,
White Confection [sugar, palm kernel & palm oil, whey, nonfat milk, soya lecithin, vanilla], Baking Soda, Palm Oil, Glucose, Salt, Cinnamon, Modified Corn Starch, Maltitol, Coconut Oil, Puffed Dried Carrots [carrots, dextrose, tapioca dextrin, and food grade silicon dioxide], Nutmeg, Natural Madagascar Vanilla.
Contains: Egg, Milk, Soy, Tree nuts, Wheat.

Defrosting/Handling Tips
Whole cake: Under refrigeration: 8- 10 hours or overnight. Defrosting a whole cake at room temperature is not  recommended due to the delicate nature of cream cheese icing.
Plated Slices: Under refrigeration: 6 hours. Room Temperature: 30 minutes. Can be served refrigerated or at room temperature but should be kept refrigerated because of the high proportion of cream cheese in the icing.

Shelf Life
Holds best when kept covered in cooler | away from the door and from foods with strong odors.

Frozen: 18 months

Under Refrigeration: 5 days (must be covered)

Room Temperature: 2 - 3 hours