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Ingredients
Wheat Flour, 027, Cane Sugar, Brown Sugar, Carrots, Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Non-gmo Corn Starch, Monocalcium Phosphate), Spices (cinnamon, Ginger, Nutmeg, Allspice, Cloves), Salt, Baking Soda, Xanthan Gum
Directions
Makes 15 muffins or 1 loaf carrot cake muffin & bread mix. You Will Need: 3 large eggs; 1 cup water or milk; 1/2 cup oil. Instructions: Format: 15 muffins; Oven Temp: 350 degrees F; Bake Time (Min): 15-17. Format: 32 mini muffins; Oven Temp: 375 degrees F; Bake Time (Min): 9-11. Format: Bread (8 inch x 5 inch); Oven Temp: 350 degrees F; Bake Time (Min): 48-52. Format: Cake (8 inch round); Oven Temp: 325 degrees F; Bake Time (Min): 31-35. Format: Cake (9 inch round); Oven Temp: 325 degrees F; Bake Time (Min): 26-30. Optional Add-Ins: 1/2 cup chopped walnuts or pecans; 1/3 cup raisins; 1 cup shredded fresh carrots (if adding fresh shredded carrots, reduce water to 3/4 cup). 1. Heat oven according to baking chart above. Grease or line the baking pan. 2. Whisk eggs, water or milk and oil together in a medium bowl then stir in mix until smooth. Mix in optional add-ins if desired. Divide batter evenly for muffins, or pour into baking pan. 3. Bake according to the baking chart, or until a toothpick inserted into the center comes out clean. Cool completely before adding desired frosting. Do not eat raw batter.
Warnings
Contains: wheat
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 230mg10%
- Total Carbohydrate 24g9%
- Dietary Fiber 1g4%
- Sugars 13g
- Protein 0g
Ingredients
Wheat Flour, 027, Cane Sugar, Brown Sugar, Carrots, Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Non-gmo Corn Starch, Monocalcium Phosphate), Spices (cinnamon, Ginger, Nutmeg, Allspice, Cloves), Salt, Baking Soda, Xanthan Gum
Directions
Makes 15 muffins or 1 loaf carrot cake muffin & bread mix. You Will Need: 3 large eggs; 1 cup water or milk; 1/2 cup oil. Instructions: Format: 15 muffins; Oven Temp: 350 degrees F; Bake Time (Min): 15-17. Format: 32 mini muffins; Oven Temp: 375 degrees F; Bake Time (Min): 9-11. Format: Bread (8 inch x 5 inch); Oven Temp: 350 degrees F; Bake Time (Min): 48-52. Format: Cake (8 inch round); Oven Temp: 325 degrees F; Bake Time (Min): 31-35. Format: Cake (9 inch round); Oven Temp: 325 degrees F; Bake Time (Min): 26-30. Optional Add-Ins: 1/2 cup chopped walnuts or pecans; 1/3 cup raisins; 1 cup shredded fresh carrots (if adding fresh shredded carrots, reduce water to 3/4 cup). 1. Heat oven according to baking chart above. Grease or line the baking pan. 2. Whisk eggs, water or milk and oil together in a medium bowl then stir in mix until smooth. Mix in optional add-ins if desired. Divide batter evenly for muffins, or pour into baking pan. 3. Bake according to the baking chart, or until a toothpick inserted into the center comes out clean. Cool completely before adding desired frosting. Do not eat raw batter.
Warnings
Contains: wheat
Common questions
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