Cakes & Icings

KRUSTEAZ PROFESSIONAL CARROT CAKE MIX

CARROT CAKE MIX
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GTIN 10041449477203
Alternative Item # 732-5770
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

INGREDIENTS: Sugar, enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour, enzymes, ascorbic acid), dried carrots, canola or soybean oil, molasses powder. Contains 2% or less of the following: egg whites, food starch-modified, baking soda, sodium aluminum phosphate, aluminum sulfate, salt, whey (milk protein), propylene glycol mono-diesters of fats and fatty acids, polysorbate 60, sodium stearoyl lactylate, soy lecithin, spices, caramel color, xanthan gum, mono- and diglycerides, sodium caseinate (milk protein), natural and artificial flavors (contains milk derivatives), disodium phosphate, citric acid, ascorbic acid.

Nutrition Facts

48 servings per Container
Serving Size
1/3 cup mix
Amount per serving

Calories

170

% Daily Value*

Total Fat 0

0%

Saturated Fat 1g

5%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 330mg

14%

Total Carbohydrate 33g

0%

Dietary Fiber 1g

3%

Total Sugars 20g

Includes 0

0%

Protein 2g

Vitamin D 0

0%

Calcium 0

2%

Iron 0

6%

Potassium 0

0%

Contains 4 allergens

Eggs
Milk
Soy
Wheat

2 allergens not Provided

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 5 LB (FULL BOX) MIX 2 1/2 LB (8 3/4 CUPS) MIX 44 OZ (5 1/4 CUPS) WATER 22 OZ (2 3/4 CUPS) WATER 1. Place water in mixer bowl. Add mix. Using a paddle, mix on low speed 1 minute. 2. Scrape bowl and paddle thoroughly. Change to medium speed; mix 2 minutes. 3. Scale batter into greased or paper-lined pans.

EXTRA RICH CAKE RECIPE: For full batch, prepare as directed in step 1 using 44 oz (5 1/4 cups) water, 8 oz (4) eggs and 15 oz (2 cups) vegetable oil. Follow steps 2-3. Increase bake time 5-10 minutes. HIGH ALTITUDE: For full batch, add 4 1/2 oz (1 cup) all-purpose flour to mix. Prepare and bake as directed.

STORE IN A COOL, DRY PLACE.
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