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Carrot: Carrot Cake with Cream Cheese Icing

Source of Recipe

Dave Johnson
2 cups unsifted flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
3 eggs
1 1/2 cups sugar
3/4 cups Hellmann`s Real Mayonnaise
1 can (8 oz) crushed pineapple in own juice, undrained
2 cups carrots, coarsely shredded
3/4 cups walnuts, coarsely chopped

Grease and flour two 9-inch round baking pans. In bowl stir together flour, baking soda, cinnamon, ginger, and salt; set aside. In large bowl with mixer at medium speed beat eggs, sugar, mayonnaise, and pineapple until well blended. Gradually beat in flour mixture well mixed. With spoon stir in carrots and walnuts. Turn into prepared pans. Bake in 350 degree Fahrenheit oven for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove.

Cream Cheese Icing:
14 oz soft cream cheese
1/2 cup butter
1 cup icing sugar
1 tsp vanilla
1/2 tsp lemon juice

In a large bowl beat cheese and butter together till fluffy. Beat in remaining ingredients and ice the cooled cake.