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Scrumptious Carrot Cake w Cream Cheese




Source of Recipe


Hellmann's®


List of Ingredients




CAKE:
1 box (18 oz.) yellow cake mix with pudding in the mix
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional)
3/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
3 egg(s)
2 cups grated carrot(s)
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 tablespoons Shedds Spread Country Crock® Spread
2 teaspoons lemon juice
1 teaspoon 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, scraping sides ocassionally, 2 minutes. Stir in walnuts. Evenly spread into prepared pan.

3. Bake 30 minutes or until toothpick inserted in center 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