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Betty Crocker
Super Moist Carrot Cake

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Details

15.25 oz
SKU / UPC: 016000409873

Nutrition

Nutrition Facts
Serving Size 0.1 pkg
Servings Per Container 10
Amount Per Serving
Calories 310Calories from Fat 160
% Daily Value*
Total Fat 1.5g27%
Saturated Fat 1g15%
Trans Fat 0g 
Cholesterol 0mg 21%
Sodium 310mg14%
Total Carbohydrate 35g12%
Sugars 18g 
Protein 2g 
Vitamin A0%
Vitamin C0%
Calcium10%
Iron 6%

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, Sodium Aluminum Phosphate, Monocalcium Phosphate), contains 2% or less of: Modified Corn Starch, Com Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Distilled Monoglycerides, Cinnamon, Spices, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Color Added, Xanthan Gum, Cellulose Gum.

Directions

Do not eat raw cake batter. You will need: 1 cup water. 2/3 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"x9" 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. High altitude (3500-6500 ft): make batter using 1 1/4 cups water, 1/2 cup oil, 2 tablespoons Gold Medal® all-purpose flour and 3 eggs. Grease and flour fluted pans; bake all fluted pans at 325 degrees F. Make 36 cupcakes. Pan size = 13"x9", bake time (in minutes)=31-36. Pan size = Two 8" rounds, bake time (in minutes)=35-40. Pan size = Two 9" rounds, bake time (in minutes)=26-31. Pan size = 24 cupcakes (2/3 full) , bake time (in minutes)=19-24. Pan size = 12 cup fluted tube (bundt) , bake time (in minutes)=41-46.