Scrumptious Carrot Cake with Cream Cheese Frosting

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From birthday parties to potlucks, carrot cake always rises to the occasion. This version uses Hellmann’s® Mayonnaise to deliver layers of moist, baking-spiced, carrot-y goodness every time.
  • 3 cups (750 mL) all-purpose flour
  • 2 cups (500 mL) granulated sugar
  • 2 tsp. (10 mL) baking soda
  • 1 1/2 tsp. (7 mL) ground cinnamon
  • 1/2 tsp. (2 mL) ground nutmeg
  • 1/2 tsp. (2 mL) salt
  • 1/4 tsp. (1 mL) ground cloves
  • 1 cup (250mL) Hellmann’s® Real Mayonnaise
  • 1/3 cup (75 mL) milk
  • 2 eggs
  • 3 cups (750 mL) peeled grated carrots
  • 1 cup (250 mL) well-drained crushed pineapple
  • 1 cup (250 mL) chopped walnuts or pecans
  • 6 ounces (180 g) cream cheese, softened
  • 4 cups (1 L) confectioners sugar
  • 4 Tbsp. (60 mL) Imperial® margarine
  • 4 tsp. (20 mL) lemon juice
  • 2 tsp. (10 mL) vanilla extract

Nutritional information

 

Amount per serving

  • 1 Preheat oven to 350° F (180° C). Grease 2 x 9-inch (23 cm) cake pans and line with parchment paper. Set aside.
  • 2 In a large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, salt and cloves. Add Hellmann's® Real Mayonnaise, milk and eggs. With an electric mixer, beat at low speed for 2 minutes, scraping the bowl frequently. (Batter will be thick.) With a large spoon, stir in grated carrots, drained pineapple and walnuts. Evenly spoon into prepared pans.
  • 3 Bake 40 minutes or until toothpick inserted in the centre comes out clean. Cool on wire rack for 10 minutes. Remove from pans and let cool completely.
  • 4 In a medium bowl, with electric mixer, beat cream cheese, confectioners sugar, margarine, lemon juice and vanilla until light and creamy, about 5 minutes. Evenly spread frosting over cooled cake.