Carrot Cake

Serves: 12 • Prep time: 10 min • Cook time: 30 min

1 box (about 18-1/4 oz.) yellow cake mix with pudding in the mix
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
3 eggs
2 cups shredded carrots
1 can (8 oz.) crushed pineapple, drained
1/2 cup chopped walnuts
Cream cheese frosting or whipped cream (optional)

1. Preheat oven to 350°. Grease and flour two (9-inch) round baking pans*; set aside.

2. In large bowl, with electric mixer on low speed, beat cake mix, cinnamon, nutmeg and ginger until blended. Add Hellmann's® or Best Foods® Real Mayonnaise, eggs, carrots and pineapple; beat 30 seconds or until moistened. With mixer on medium speed, beat 2 minutes. Stir in walnuts. Pour into prepared pans.

3. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely. Just before serving, frost cake.

*Or, prepare cake mix as above in 13 x 9-inch baking pan or Bundt pan.

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3 Member Comments

Posted 03/25/2009 at 18:40 PM by juliereglag

I love Carrot Cake! And this is a great recipe!
Posted 03/27/2009 at 02:34 AM by ikswokavon

iceing on carrot cake is just the best and this is a great recipe.
Posted 03/30/2009 at 13:30 PM by Miss Iggie

I could eat this everyday, it's that good!