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Betty Crocker Cake Mix, Carrot
Betty Crocker Cake Mix, Carrot
18 oz
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About
Details
With carrot flavored pieces. As always, pudding in the mix! Betty Crocker Kitchens Tested & Approved. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 2.
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Carrot Flavored Pieces (Corn Syrup, Enriched Flour Bleached [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Corn Cereal, Partially Hydrogenated Cottonseed And/Or Soybean Oil, Carrot Powder, Colored With [Artificial Color, Yellow 6, Red 40]), Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Modified Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Starch, Contains 1% or less of: Salt, Propylene Glycol Mono and Diesters of Fatty Acids, Cinnamon, Spices, Dicalcium Phosphate, Distilled Monoglycerides, Sodium Stearoyl Lactylate, Color Added.
Directions
You Will Need: 1 cup water; 1/2 cup vegetable oil; 3 eggs. 1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease bottom only of 13 inch x 9 inch pan or bottom and sides of all other pans (use paper baking cups for cupcakes). 2. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Bake 13 inch x 9 inch pan for 29-34 minutes; two 8 inch rounds, for 29-34 minutes; two 9 inch rounds for 24-29 minutes; 24 cupcakes (2/3 full) for 17-22 minutes; 12-cup fluted tube (bundt), for 40-45 minutes. (If using dark or nonstick pan, lengthen bake time 3-5 minutes). High Altitude (3500-6500 ft): Make batter using 1-1/4 cups water, 1/3 cup oil, 2 tablespoons Gold Medal all-purpose flour and 3 eggs. Make 36 cupcakes.
Warnings
Contains wheat; may contain milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 1.5g2%
- Saturated Fat 0.5g3%
- Cholesterol 0mg0%
- Sodium 270mg11%
- Total Carbohydrate 35g12%
- Sugars 19g
- Protein 1g
Details
With carrot flavored pieces. As always, pudding in the mix! Betty Crocker Kitchens Tested & Approved. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 2.
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Carrot Flavored Pieces (Corn Syrup, Enriched Flour Bleached [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Corn Cereal, Partially Hydrogenated Cottonseed And/Or Soybean Oil, Carrot Powder, Colored With [Artificial Color, Yellow 6, Red 40]), Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Modified Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Starch, Contains 1% or less of: Salt, Propylene Glycol Mono and Diesters of Fatty Acids, Cinnamon, Spices, Dicalcium Phosphate, Distilled Monoglycerides, Sodium Stearoyl Lactylate, Color Added.
Directions
You Will Need: 1 cup water; 1/2 cup vegetable oil; 3 eggs. 1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease bottom only of 13 inch x 9 inch pan or bottom and sides of all other pans (use paper baking cups for cupcakes). 2. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Bake 13 inch x 9 inch pan for 29-34 minutes; two 8 inch rounds, for 29-34 minutes; two 9 inch rounds for 24-29 minutes; 24 cupcakes (2/3 full) for 17-22 minutes; 12-cup fluted tube (bundt), for 40-45 minutes. (If using dark or nonstick pan, lengthen bake time 3-5 minutes). High Altitude (3500-6500 ft): Make batter using 1-1/4 cups water, 1/3 cup oil, 2 tablespoons Gold Medal all-purpose flour and 3 eggs. Make 36 cupcakes.
Warnings
Contains wheat; may contain milk ingredients.
Common questions
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