Classic Carrot Cake

Three layers of moist carrot cake made with sweet baby carrots, filled and frosted with homemade cream cheese icing, with no nuts or raisins to get in the way of pure carroty goodness. It’s the classic, kept simple and done well. Mary Hostetter has baked Kimmswick’s favorites since founding the Blue Owl, the bakery behind the famous Levee High Apple Pie. A Missouri spin on the cream-cheese-frosted classic.

MORE DETAILS

This package serves 6-8 people and includes 1 Classic Carrot Cake

• Each cake measures approx. 6″ round × 4″ tall
• Contains no preservatives

INSTRUCTIONS / STORAGE

• Blue Owl Bakery ships Monday-Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via overnight will incur an additional $35 charge. Sorry guys!

• Cakes ship frozen with dry ice, may dissipate during transit.
• Do not remove dry ice with bare hands.
• Upon arrival, place cake in the refrigerator or in the freezer.
• Cakes last up to 10 days in the refrigerator or up to 3 months in the freezer.

To Serve

• Allow cake to thaw for 2-3 hours at room temperature.
• Slice, serve, and enjoy!

Ingredients

• Carrot Cake – Shredded Baby Carrots, Flour, Sugar, Eggs, Oil, Cinnamon, Baking Soda, Baking Powder, Salt. Cream Cheese Icing – Butter, Shortening, Cream Cheese, Salt, Sugar, Vanilla Extract, Powdered Sugar.