Ingredients: carrots, cream cheese (pasteurized milk and cream, whey protein concentrate, salt, carob bean gum, xanthan gum, cheese culture), brown sugar, canola oil, enriched bleached flour (wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid), butter (cream, natural flavor), powdered sugar, sugar, eggs, butter (cream, salt), sugar, enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), egg white, soybean oil, palm oil, egg yolk with sodium silicoaluminate, nonfat milk, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), dextrose, modified tapioca starch, salt, propylene glycol mono and diesters of fatty acids, sorbitan monostearate, tetrasodium pyrophosphate, xanthan gum, sodium stearoyl lactylate, polysorbate 60, mono and diglycerides, calcium acetate, guar gum, cellulose gum, artificial flavor, yellow 5 and red 40, soy flour., water, raisins, evaporated milk (milk, dipotassium phosphate, carrageenan, vitamin a palmitate), baking soda, cinnamon, salt, vanilla extract (water, alcohol (35%), sugar, vanilla bean extractives), baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), water, alcohol, corn syrup, natural flavor
Storage Instructions: Upon arrival, remove cake from cooler and place in freezer, red tin and all. Wrapped well, this cake may be frozen and refrozen for up to six months. We recommend unwrapping the cake while still frozen due to its delicate icing.
To refreeze your cake, wrap it well in plastic wrap, slip it into an air-tight Ziploc bag, and pop it in the freezer!
Thawing Instructions: To thaw, unwrap the cake while still frozen and place the cake in your refrigerator overnight or on the counter for 3-4 hours. Refrigeration may cause the texture of the icing to change.
• We ship Monday through Thursday of each week with UPS.
• Orders cannot be shipped to PO boxes.