Scrumptious Carrot Cake With Cream Cheese Frosting



  • 1 box pudding
  • 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 eggs
  • 2 cups carrots (grated)
  • 8 ounces crushed pineapple
  • 1 cup chopped walnuts (OR pecans, optional)
  • 3 ounces cream cheese (softened)
  • 2 cups confectioners sugar
  • 2 tablespoons country crock spread
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°. Grease 13 x 9-inch baking pan*; set aside.
  2. Combine cake mix, cinnamon, nutmeg and ginger in large bowl. Beat in Hellmann's® or Best Foods® Real Mayonnaise, eggs, carrots and pineapple with electric mixer at low speed 30 seconds or until moistened. Increase 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, beat cream cheese, confectioners sugar, Spread, lemon juice and vanilla in medium bowl, with electric mixer until light and creamy, about 5 minutes. Evenly spread frosting over cooled cake. Garnish, if desired, with additional chopped walnuts.
  5. *Or, prepare cake mix as above in two 9-inch round cake pans and bake 30 minutes or until toothpick inserted in center comes out clean.
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