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CARROT CAKE WITH CREAM CHEESE FROSTING




Source of Recipe


Hellmann's ®


List of Ingredients




CAKE:
1 box (1 lb. 2.25 oz.) yellow pudding in the mix cake mix
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger (optional)
3/4 cup Hellmann's ® or Best Foods ® Real Mayonnaise
3 eggs
2 cups grated carrots
1 can (8 oz.) crushed pineapple in natural juice, drained
1 cup chopped walnuts or pecans (optional)
FROSTING:
1 package (3 oz.) cream cheese, softened
2 cups confectioners sugar
2 Tbsp. Shedd's Spread Country Crock ® Spread
2 tsp. lemon juice
1 tsp. vanilla extract


Recipe



1. For Cake, preheat oven to 350°. Grease 13 x 9-inch baking pan; set aside.

2. In large bowl, combine cake mix, cinnamon, nutmeg and ginger. With electric mixer, beat in Hellmann's ® or Best Foods ® Real Mayonnaise, eggs, carrots and pineapple at high speed 30 seconds or until moistened. Reduce speed to medium and beat 2 minutes. Stir in walnuts. Evenly spread into prepared pan.

3. Bake 30 minutes or until toothpick inserted in center of cake comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

4. For Frosting, in medium bowl, with electric mixer, beat cream cheese, confectioners sugar, Spread, lemon juice and vanilla until light and creamy, about 5 minutes. Evenly spread frosting over cooled cake. Garnish, if desired, with additional chopped walnuts