15.2 oz box
10 servings per container
Sugar, Bleached Wheat Flour, Dehydrated Carrots, Emulsified Palm Shortening (Palm Oil, Propylene Glycol Mono-and Diesters Of Fats And Fatty Acids, Mono- And Diglycerides, Sodium Stearoyl Lactylate), Leavening (Baking Soda, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate Monohydrate), Modified Food Starch, Contains 2% Or Less Of: Spices, Salt, Caramel Color, Cellulose Gum, Xanthan Gum, Yellow 5, Red 40.
Contains: wheat. Manufactured on equipment that also processes peanuts and tree nuts.
Stop & Shop 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 Stop & Shop, and the nutritional information on the product label does not match the information on our site, please contact Stop & Shop customer service and we will arrange for a credit to issue for the product at issue.
Made with farm grown carrots. Per 1/10 Package: 170 calories; 2 g sat fat (10% DV); 35 0mg sodium (15% DV); 18 g total sugars. See nutrition facts for as baked information. I don’t carrot all. This is yummy. Carrot cake bites. Smartlabel. Scan or call 1-800-362-9834 for more food information. Questions or comments, visit us at www.duncanhines.com or call Mon. -Fri, 1-800-362-9834 (except national holidays). Please have entire package available when you call so we may gather information off the label. For more delicious inspiration, go to duncanhines.com.
Perfectly Moist Carrot Cake Mix: You Will Need: 3/4 Cup water. 3 Large eggs. 1/Cup vegetable oil. Do not eat raw batter. Baking instructions: Step 1 Prep: Preheat oven to 350 degrees F for metal and glass pan(s), 325 degrees F for dark or coated pan(s). (Add 3-5 minutes to bake time for dark or coated pan(s). Cake in done when toothpick inserted in center comes out clean). Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. Step 2 Mix: Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pan(s) and bake immediately. Step 3 Bake: Bake in center of oven following chart below. Add 3-5 minutes to bake time for dark or coated pan(s). Cake in done when toothpick inserted in center comes out clean. Cool cake(s) in pan on wire rack for 15 minutes . Remove cake(s) from pan and cool completely before frosting. Lower fat recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. High altitude (over 3,500 ft): Preheat oven to 350 degrees F. Stir 3 tablespoons of flour to cake mix, add 1/3 cup oil, 2/3 cup water, and 3 eggs. Blend as directed in step 2. Bake at 350 degrees F. Two 9-inch pans 21-25 min; 13 x 9-inch pan baked 22-27 min; 24 cupcakes 16-20 min. Not recommended for 8-inch pans. Pan size: Two 8-inch; Bake Time 23-28 min. Pan size: Two 9-inch; Bake Time 22-27 min. Pan size: 13 x 9-inch; Bake Time 22-27 min. Pan size: Bundt (Bundt is a registered trademark of northland aluminum products, Inc. Minneapolis, Minnesota); Bake Time 33-36 min. Pan size: 24 cupcakes; Bake Time 16-19 min.