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Classic Carrot Cake
93%Read ReviewsThe Experience
Ready To Eat
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Freezer Friendly
Enjoy fresh or stock up
Classic Carrot Cake
Three layers of moist carrot cake made with sweet baby carrots, filled and frosted with homemade cream cheese icing, with no nuts or raisins to get in the way of pure carroty goodness. It’s the classic, kept simple and done well. Mary Hostetter has baked Kimmswick’s favorites since founding the Blue Owl, the bakery behind the famous Levee High Apple Pie. A Missouri spin on the cream-cheese-frosted classic.
This package serves 6-8 people and includes 1 Classic Carrot Cake
- Each cake measures approx. 6" round × 4" tall
- Contains no preservatives
- Cakes ship frozen with dry ice, may dissipate during transit.
- Do not remove dry ice with bare hands.
- Upon arrival, place cake in the refrigerator or in the freezer.
- Cakes last up to 10 days in the refrigerator or up to 3 months in the freezer.
To Serve
- Allow cake to thaw for 2-3 hours at room temperature.
- Slice, serve, and enjoy!
- Carrot Cake – Shredded Baby Carrots, Flour, Sugar, Eggs, Oil, Cinnamon, Baking Soda, Baking Powder, Salt. Cream Cheese Icing – Butter, Shortening, Cream Cheese, Salt, Sugar, Vanilla Extract, Powdered Sugar.
Home of the World Famous Levee High Apple Pie
Blue Owl's Levee High Apple Pie was named "The Two Best Desserts You've Never Tried" by Forbes Magazine and one of Oprah's Favorite Things. It has also been featured on the Today Show, Food Network, Wall Street Journal and USA Today.
Home of the World Famous Levee High Apple Pie
Blue Owl Bakery
93% love this shopStar Shipper
Kimmswick, MOEveryone in the historic town of Kimmswick, MO, knows Mary Hostetter’s restaurant is the spot for a delicious, country-style meal. But word of her famously tall, flaky-crusted Levee-High Apple Pie—each one piled high with 18 hand-peeled and hand-sliced apples has traveled around the world and made her downhome bakery a source for a true slice of heaven. An avid baker, Mary Hostetter started off in humbly 1983, offering homemade baked goods at festivals and fairs in the St. Louis area. But by Christmas of 1984, she was receiving 30,000 orders and knew she had to expand. Today, Mary welcomes more than 300 customers daily with the help of 75 staff at the Blue Owl Restaurant.
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