Carrot Cake Mix - Gluten Free, Vegan

Gluten Free Carrot Cake Mix for Allergy-Friendly Baked Goods & Desserts

• Allergen-Free Base Mix for Cakes, Cupcakes, Cake Pops
• Simple Preparation with Easy Substitutions for Vegan Baking
• Moist & Tender Texture with Classic Flavor
• Free of the Top 9 Food Allergens (Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame)

Our Carrot Cake Mix - Gluten Free, Vegan is an easy to use premade base mix that is great as is or with mix-ins to personalize. This allergen friendly premix is made using real vanilla bean, vegan sugar, and aluminum-free baking powder and can be easily prepared as a vegan-friendly dessert option. Use this versatile gluten free carrot cake mix for fabulous-tasting cakes, cupcakes, cake pops, and cake donuts, all with moist and tender texture. Because this easy to prepare mix is free of the top 9 food allergens, it is ideal for bulk use in commercial bakery, restaurant, and catering applications for creating menu items for special diets. The easy to scale gluten free carrot cake mix is perfect for creating moist and tender cakes, cupcakes, cake pops, and cake donuts that anyone will love.

Note: Frosting not included. Shop our ready to make Frosting & Filling Mixes for the perfect finishing touch.

BASIC PREPARATION: For 12 Standard Size Cupcakes / 36 Mini Cupcakes / (1) 8" or 9" Cake Pan:

• 12 oz. Carrot Cake Mix
• 4 TBSP flavorless oil of choice
• 1/2 cup milk of choice (for VEGAN option, use 3/4 cup vegan-friendly milk or milk replacer)
• 2 eggs, large (for VEGAN option, omit)
• 1/2 cup shredded carrot (optional)

DIRECTIONS:

1. Add oil, eggs (if using), shredded carrot (if using), and milk of choice to 12 oz. of Carrot Cake Mix.
2. Mix on low 2 minutes, scraping down sides of bowl after 1 minute.
3. Scoop into desired pan.
4. Bake in pre-heated 325°F oven according to pan size:
   • Standard cupcakes: 16-20 minutes.
   • Mini cupcakes: 7-12 minutes.
   • (1) 8" or 9" cake layer: 30-45 minutes.
5. Bake until toothpick or pick shows little to no crumbs after inserting. Overbaking will yield dry texture.
6. Cool completely before (optional) frosting or decorating.