Scrumptious Carrot Cake with Cream Cheese Frosting

Scrumptious Carrot Cake with Cream Cheese Frosting

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Bite into our delicious Carrot Cake with Cream Cheese Frosting made with Hellmann's® Real Mayonnaise, nutmeg, cinnamon and ginger.
  • 12 People

    Servings

  • 25 Mins

    Prep Time

  • 30 Mins

    Cooking Time

  • 55 Mins

    Ready In


  • CAKE:
  • 1 box (18.25 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 carrot
  • 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. margarine
  • 2 tsp. lemon juice
  • 1 tsp. 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, margarine, 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.

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