Scrumptious Carrot Cake With Cream Cheese FrostingBest Foods
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® Mayonnaise
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
Discover more recipes from Best Foods
1Preheat oven to 350°. Grease 13 x 9-inch baking pan*; set aside.
2Combine 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.
3Bake 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.
4For 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.