Ingredients: Enriched Wheat Flour, Sugars (Sugar And/Or Golden Sugar, Corn Syrup), Carrot Flavoured Bits (Corn Syrup, Enriched Wheat Flour, Corn Cereal, Palm Oil, Caramel Colour, Sunset Yellow Fcf, Carrot Powder, Allura Red, Malted Barley Flour), Leavening Agents (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Spices, Corn Starch, Propylene Glycol Monoesters Of Fatty Acids, Salt, Monoglycerides, Monocalcium Phosphate, Modified Palm Oil, Dicalcium Phosphate, Sodium Stearoyl-2-Lactylate, Xanthan Gum, Cellulose Gum, Caramel Colour Contains: Barley and Barley Products, Wheat and Their Derivatives

Ingredients: Enriched Wheat Flour, Sugars (Sugar And/Or Golden Sugar, Corn Syrup), Carrot Flavoured Bits (Corn Syrup, Enriched Wheat Flour, Corn Cereal, Palm Oil, Caramel Colour, Sunset Yellow Fcf, Carrot Powder, Allura Red, Malted Barley Flour), Leavening Agents (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Spices, Corn Starch, Propylene Glycol Monoesters Of Fatty Acids, Salt, Monoglycerides, Monocalcium Phosphate, Modified Palm Oil, Dicalcium Phosphate, Sodium Stearoyl-2-Lactylate, Xanthan Gum, Cellulose Gum, Caramel Colour Contains: Barley and Barley Products, Wheat and Their Derivatives

You will need: 1 cup water; 1/3 cup vegetable oil; 3 eggs. instructions: 1. heat oven to 350 degrees f for aluminum or glass pan or 325 degrees f for nonstick pan. grease bottom only of 13 inches 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 inches x 9 inches - 26-31 bake time (in minutes); pan size: two 8 inches rounds - 26-31 bake time (in minutes); pan size: two 9 inches rounds - 22-27 bake time (in minutes); pan size: bundt - 36-41 bake time (in minutes); pan size: cupcakes (makes 22) - 13-18 bake time (in minutes). for cupcakes: heat oven to 375 degrees f for aluminum pan or 350 degrees f for nonstick pan. spoon batter into cups (about 3 tbsp each). high altitude (3500-6500 ft): stir 1 tbsp all-purpose flour into dry cake mix. for all bundt pans, heat oven to 325 degrees f: grease and flour pan. make 28 cupcakes. do not eat raw cake batter.

You will need: 1 cup water; 1/3 cup vegetable oil; 3 eggs. instructions: 1. heat oven to 350 degrees f for aluminum or glass pan or 325 degrees f for nonstick pan. grease bottom only of 13 inches 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 inches x 9 inches - 26-31 bake time (in minutes); pan size: two 8 inches rounds - 26-31 bake time (in minutes); pan size: two 9 inches rounds - 22-27 bake time (in minutes); pan size: bundt - 36-41 bake time (in minutes); pan size: cupcakes (makes 22) - 13-18 bake time (in minutes). for cupcakes: heat oven to 375 degrees f for aluminum pan or 350 degrees f for nonstick pan. spoon batter into cups (about 3 tbsp each). high altitude (3500-6500 ft): stir 1 tbsp all-purpose flour into dry cake mix. for all bundt pans, heat oven to 325 degrees f: grease and flour pan. make 28 cupcakes. do not eat raw cake batter.