Carrot Cake
This cake is spiced with cinnamon and nutmeg, and loaded with carrots, pineapple, pecans, and raisins. Topped with the best buttercream icing we’ve ever tried. Moist, spiced, and generously frosted, it’s the kind of cake that disappears before the coffee’s done brewing. 8”, serves 8-10.
Preparation
Keep frozen until ready to thaw.
For best results, remove the inner plastic packaging and thaw the cake in the box overnight at room temperature before serving. The cake can be stored at room temperature for up to 4 days.
Ingredients
Cake: Sugar, Bleached Wheat Flour (malted barley flour, niacin, iron, potassium bromate, thiamin mononitrate, riboflavin, folic acid), Carrots, Pineapple, Pineapple Juice, Pecans, Soybean Oil, Eggs, Raisins, Coconut, Water, Propylene Glycol, Salt, Sodium Metabisulfite, Cinnamon, Ginger, Nutmeg, Allspice, Sulfating Agents, Baking Soda (sodium acid carbonate).
Icing: Butter (pasteurized cream, natural flavorings), Partially Hydrogenated Vegetable Oil (soybean and cottonseed and palm oils with mono and diglycerides), Milk Solids, Water, Salt, Propylene Hydrated Silica, Glycerin, Coloring (FD&C Red #40, Red #3, Yellow #6, Blue #1), Modified Corn Starch, Vegetable Gum, Potassium Sorbate, Methylcellulose Gum, Xanthan Gum, Sodium Bicarbonate, Vanilla Flavor.
Contains: Egg, Milk, Soybean, Tree Nuts (Pecan, Coconut), Wheat.