15.2 oz box
10 servings per container
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, Palm Oil, Color [Artificial Color, Yellow 6, Red 40], Carrot Powder), Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of: Modified Corn Starch, Palm Oil, Corn Starch, Propylene Glycol Mono And Diesters Of Fatty Acids, Salt, Distilled Monoglycerides, Cinnamon, Spices, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Color Added, Xanthan Gum, Cellulose Gum.
Contains wheat. May contain milk ingredients.Do not eat raw cake batter.
Giant Food is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Giant Food, and the nutritional information on the product label does not match the information on our site, please contact Giant Food customer service and we will arrange for a credit to issue for the product at issue.
Super moist carrot cake mix with imitation carrot flavored pieces. Per 1/10 Package: 160 calories; 1 g sat fat (4% DV); 320 mg sodium (14% DV); 18 g total sugars. See nutrition facts for as prepared information. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. There's pudding in the mix! Thank you for welcoming us into your home. We hope what's inside this box helps you bring more love to your table. Cordially Yours, Betty Crocker. Make any day special with recipes and inspiration from BettyCrocker.com.
You Will Need: 1 cup water. 2/3 cup vegetable oil. 3 eggs. Time to bake! 1 Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for nonstick pan. Grease bottom only of 13 x 9 inches pan or bottom and sides of all other pans. 2 Mix Cake Mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan. 3 Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13 x 9 Inches: Bake Time (in minutes); 31-36; Two 8 Inches Rounds: 35-40; Budt: 41-46; Cupcakes (makes 24); 14-19. Heat oven to 375 degrees D for shiny metal pan or 350 degrees on nonstick pan. Spoon batter into cups (about 3 Tbsp each). High Altitude (3500-6500 ft): Stir 2 Tbsp all-purpose flour into dry cake mix. Make batter using 11/4 cups water, 1/2 cup oil and 3 eggs. For all Bundt pans, heat oven to 325 degrees F; grease and flour pan. Make 36 cupcakes.
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