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Betty Crocker
Super Moist - Carrot Cake Mix

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Details

15.25 oz
SKU / UPC: 016000409873

Nutrition

Nutrition Facts
Serving Size 1/10 package mix
Servings Per Container 10
Amount Per Serving
Calories 160Calories from Fat
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 1g4%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 310mg13%
Potassium 25mg1%
Total Carbohydrate 35g12%
Dietary Fiber 0g 0%
Sugars 18g 
Protein 2g 
Vitamin A0%
Vitamin C0%
Calcium8%
Iron 4%

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, Corn 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

You will need: 1 cup water; 2/3 cup vegetable oil; 3 eggs. 1. Heat oven to 350F if you have a shiny metal or glass pan or 325F for a dark or nonstick pan. Grease bottom only of a 13" x 9" pan or the bottom and sides of all other pans. 2. In a large bowl, beat cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake as directed in the chart or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. For 13" x 9" pan bake 31-36 minutes. For Two 8" Round pans bake 31-36 minutes. For Two 9" Round pans bake 26-31 minutes. For 12-Cup Fluted Tube (bundt) bake 41-46 minutes. Great for cupcakes: Heat oven to 375F for shiny metal pan or 350F for dark or nonstick pan. Line regular-size muffin pan with paper baking cups. Spoon batter into cups (about 3 Tbsp. each). Bake 14 to 19 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pan. Cool completely before frosting. Makes 24. High Altitude (3500-6500 ft.): Stir 2 Tbsp. all-purpose flour into dry cake mix. Make batter using 1-1/4 cups water, 1/2 cup oil and 3 eggs. For all fluted pans, heat oven to 325F; grease and flour fluted pan. Bake 8" rounds 30-35 min. Makes 36 cupcakes.