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Marie Callender's Carrot Cakes - 2 CTSugar, Carrots, Cream Cheese (Pasteurized Milk and Cream, Cheese Cultures, Salt, Carob Bean Gum), Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Pineapple, Soybean Oil, Eggs, Butter, Walnuts, less than 2% of: Invert Sugar, Sodium Bicarbonate, Corn Starch, Salt, Water, Spice, Natural Flavor, Modified Corn Starch, Sodium Acid Pyrophosphate, Corn Syrup, Calcium Phosphate, Caramel Color.Marie Callender's 2 Carrot Cakes. New! From my kitchen to yours since 1948. Ready in 12 seconds. 2 mini cakes. Directions Keep frozen. Preparation:For food safety and quality:Keep frozen until ready to use. Cover and refrigerate unused portion for up to 3 days if thawed. Do not refreeze if completely thawed. For more information, go to www. conagrafoods. com/mwcooking or call 1-800-595-7010. Quick microwave thaw:1. Remove plastic lid from cake. 2. Microwave on high 12 seconds and serve. Room temperature thaw:1. Thaw covered cake at room temperature 1 hour. 2. Remove plastic lid from cake and serve or place in refrigerator immediately until ready to eat. Refrigerator thaw:1. Thaw covered cake in refrigerator 1 1/2 hours. 2. Remove plastic lid from cake and serve. Warnings Contains: milk, wheat, egg, tree nut (walnut) .

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