White rice flour, cane sugar, dehydrated carrot, potato starch, tapioca starch, leavening (sodium acid pyrophosphate, sodium bicarbonate), spice, calcium lactate, fruit juice for color, sea salt, citric acid, guar gum, xanthan gum.
Makes one 9-inch singly-layer cake or 12 cupcakes.
ALL YOU NEED IS:
1/3 cup oil
5 fl. oz water
Carrot Cake Mix
1. HEAT oven to 325°F. Grease the bottom and sides of a 9-inch round cake pan. For cupcakes use baking cups.
2. COMBINE oil, water and cake mix in a bow. Mix on medium speed for 2 minutes, scraping the bowl occasionally until well mixed. Pour into pan.
3. BAKE at 325° for 30 minutes; reduce baking time for 28 minutes for dark pans. Cake is done when a tooth pick inserted into the center comes out clean. (Cupcake baking time is 18-20 min.)
4. COOL 10 minutes before removing from your pan. Cool completely before frosting.
Frost cake with your favorite Cherrybrook Kitchen Vanilla Frosting. Replace margarine with 8oz of cream cheese. This will frost 2-packages of Carrot Cake Mix.