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GF Carrot Cake w/ White Chocolate Cream Cheese Frosting mix - GF020 - 31 oz.

Quick Overview

Our Rainy Day Foods gluten free Carrot Cake is delicious and moist with the perfect blend of spices and flours to make a decadent dessert.   It melts in your mouth!  They'll never know it's gluten free!  Your guests will be impressed and you will enjoy having your cake and eating it too!

Ingredients:  Cake: White Rice Flour, Potato Starch, Tapioca Flour, Xanthan Gum, Pure Cane Sugar, Brown Sugar, Cinnamon, Baking Soda, Vanilla Extract, Salt, Nutmeg, Ginger.
                  Frosting: Confectioners' Sugar, White chocolate (Organic Evaporated Cane Sugar, Cocoa Butter, Nonfat Dry Milk, Milk Fat, Soy Lecithin-an emulsifier, Vanilla), Vanilla Extract, Orange Juice Extract

Contains:  Dairy, soy.

rainy day foods gluten free logorainy day foods gmo free logo





Availability: In stock

Regular Price: $9.59

Special Price: $8.15



Mylar bag: GF020   31oz. (878g) 12 servings   $.80 per serving

Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.

This product is packaged in mylar bags without an oxygen absorber.   Store in air-tight containers to lengthen storage.

Additional Information

Nutritional Information

Rainy Day Foods dehydrated gluten free carrot cake mix nutritionDirections:  Add to Cake Mix: 2 large eggs, 1/2 cup vegetable oil, 2 cups shredded carrots, 1/2 cup crushed pineapple (optional but recommended), 1 cup chopped walnuts (optional).  Add to Icing Packet: 1 (8 oz.) pkg cream cheese, softened, 2 Tbls heavy cream.

1) Preheat oven to 350 degrees. Lightly grease 9x13 glass pan. 2) For icing: In small bowl, melt white chocolate in microwave for tow or three 30-second intervals. Stir until smooth & allow to cool. 3) In medium bowl, beat together cream cheese & butter until smooth. Mix in white chocolate & icing packet & then cream. (set aside.) 4) For cake: In large bowl, using an electric mixer, beat together the eggs, cake mixture, brown sugar packet & oil. Fold in carrots & pineapple. Fold in 1/2 cup walnuts (opt). Pour into glass pan. 5) Bake 30-35 minutes in preheated oven, or until toothpick inserted in the center comes out clean. Cool completely before topping w/ icing & sprinkle w/ remaining chopped walnuts.

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