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.
Directions: 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.