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Stonewall Kitchen Carrot Cake Mix, with Frosting Mix, Dessert
Stonewall Kitchen Carrot Cake Mix, with Frosting Mix, Dessert
21.2 oz
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About
Details
Quality. Cafe baking. Although carrots have been used to sweeten cakes since medieval times, it wasn't until the 1960s that carrot cakes became a popular dessert here in the US. This tasty mix bakes up moist and flavorful with a wonderful combination of carrots and spices. Topped with a buttery rich, cream cheese frosting, our delicious Carrot Cake Mix will go down in history as one of the best! In 1991, we set up a small table at the local farmer's market displaying the few dozens items we had finished hand-labeling just hours before. We are proud to be one of the most awarded specialty food companies in the country. Please visit our headquarters in York, Maine where our Company Store, Cafe and celebrated Cooking School are located. Contains ingredients produced with genetic engineering. stonewallkitchen.com. Made in USA.
Ingredients
Sugar, Confectioner's Sugar (Sucrose, Cornstarch), Malted Wheat Flour (Wheat Flour, Malted Barley Flour), Wheat Flour, Carrot Pieces, Carrot Bits (Corn Syrup, Corn Flour, Corn Cereal, Carrot Powder, Palm Oil, Natural Flavor, Paprika Extract, Fruit and Vegetable Extracts, Caramel Color), Carrot Powder (Carrot Sugar, Dextrose, Tapioca Starch), Dextrose, Natural Vanilla Type Flavor, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Cinnamon, Carrot Cake Type Flavor, Untreated Sea Salt, Organic Gum Blend (Organic Guar and Locust Bean Gums), Mace, Soy, Flour.
Directions
Baking Instructions: Makes one 8-inch square cake. From your pantry you will need: For the Cake: 2 large eggs, room temperature; 2/3 cup milk or buttermilk; 2/3 cup vegetable oil. For the Frosting: 6 oz. cream cheese, room temperature; 6 tbsp. unsalted butter, room temperature; Directions for Cake: Preheat oven to 350 degrees F. Grease and flour 8-inch square baking pan. Whisk together eggs and milk (or buttermilk). Add cake mix, eggs and milk to bowl of electric mixer fitted with the paddle attachment. Beat briefly on medium speed. Add oil. Beat on medium speed for about 1 minute, scraping down sides if necessary. Do not over beat. Whisk out any lumps or dry mix. Allow batter to stand 20 minutes. Pour into prepared pan. Bake 38-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Allow cake to cool completely before frosting. Directions for Frosting. Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until creamy and smooth. Add contents of the frosting packet. Beat on high until creamy. Scrape down bowl as needed. Frost cooled cake.
Warnings
Contains: soy, wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 230
- Total Fat 0g0%
- Saturated Fat 0g0%
- Cholesterol 0mg0%
- Sodium 230mg10%
- Total Carbohydrate 54g18%
- Dietary Fiber 1g4%
- Sugars 38g
- Protein 2g
Details
Quality. Cafe baking. Although carrots have been used to sweeten cakes since medieval times, it wasn't until the 1960s that carrot cakes became a popular dessert here in the US. This tasty mix bakes up moist and flavorful with a wonderful combination of carrots and spices. Topped with a buttery rich, cream cheese frosting, our delicious Carrot Cake Mix will go down in history as one of the best! In 1991, we set up a small table at the local farmer's market displaying the few dozens items we had finished hand-labeling just hours before. We are proud to be one of the most awarded specialty food companies in the country. Please visit our headquarters in York, Maine where our Company Store, Cafe and celebrated Cooking School are located. Contains ingredients produced with genetic engineering. stonewallkitchen.com. Made in USA.
Ingredients
Sugar, Confectioner's Sugar (Sucrose, Cornstarch), Malted Wheat Flour (Wheat Flour, Malted Barley Flour), Wheat Flour, Carrot Pieces, Carrot Bits (Corn Syrup, Corn Flour, Corn Cereal, Carrot Powder, Palm Oil, Natural Flavor, Paprika Extract, Fruit and Vegetable Extracts, Caramel Color), Carrot Powder (Carrot Sugar, Dextrose, Tapioca Starch), Dextrose, Natural Vanilla Type Flavor, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Cinnamon, Carrot Cake Type Flavor, Untreated Sea Salt, Organic Gum Blend (Organic Guar and Locust Bean Gums), Mace, Soy, Flour.
Directions
Baking Instructions: Makes one 8-inch square cake. From your pantry you will need: For the Cake: 2 large eggs, room temperature; 2/3 cup milk or buttermilk; 2/3 cup vegetable oil. For the Frosting: 6 oz. cream cheese, room temperature; 6 tbsp. unsalted butter, room temperature; Directions for Cake: Preheat oven to 350 degrees F. Grease and flour 8-inch square baking pan. Whisk together eggs and milk (or buttermilk). Add cake mix, eggs and milk to bowl of electric mixer fitted with the paddle attachment. Beat briefly on medium speed. Add oil. Beat on medium speed for about 1 minute, scraping down sides if necessary. Do not over beat. Whisk out any lumps or dry mix. Allow batter to stand 20 minutes. Pour into prepared pan. Bake 38-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Allow cake to cool completely before frosting. Directions for Frosting. Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until creamy and smooth. Add contents of the frosting packet. Beat on high until creamy. Scrape down bowl as needed. Frost cooled cake.
Warnings
Contains: soy, wheat.
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