Simply add eggs, oil, water&icing. No preservatives. Suitable for vegetarians. Carrot cake mix. The red spoon promise: With Betty you can bake perfect cakes every time. Love Betty. More Betty hints&tips. For further recipe ideas and advice visit www.bettycrocker.co.uk
Sugar, Wheat Flour, Palm Fat, Dried Carrot (5%), Dextrose, Modified Corn Starch, Raising Agents: Sodium Bicarbonate, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Emulsifiers: Propane- 1, 2-Dial Esters of Fatty Acids, Mono-Diglycerides of Fatty Acids, Salt, Colour: Sulphite Ammonia Caramel, Spices, Stabiliser: Sodium Carboxy Methyl Cellulose, Flavouring
Preparation & Storage
- Preparation 10 minsBaking time 23-28 minsAll you need is:90ml vegetable oil (6 tbsp)200ml water3 medium free range eggs1 tub of Betty Crocker Vanilla Butter Cream Style or Cream Cheese Style Icing2 x 8"well-greased cake tinsMoist, light and utterly mouthwatering, this Classic Carrot Cake is guaranteed to be a showstopper. So grab your apron and mixing bowl and fire up your oven to 180°C (160°C for fan assisted ovens)/Gas mark 4 - let's get baking!Only 3 steps to cake heaven...1 Mix the eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.2 Pour the cake mixture evenly into your two greased cake tins.3 Bake in the centre of the oven for around 23-28 minutes or until a rounded knife, inserted fully into the centre of the cake comes out clean, then cook on a wire rack. Sandwich your cakes together and cover with lashings of Betty Crocker Vanilla Buttercream Style of Cream Cheese Style Icing. Then help yourself to a delicious slice... cake heaven!Bake it yoursFor an extra homely touch, why not add a handful of sultanas or walnuts to mix. Delicious!
Store in a cool dry place.