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Scrumptious Carrot Cake with Cream Cheese Frosting

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  • 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. Country Crock® Spread
  • 2 tsp. lemon juice
  • 1 tsp. vanilla extract

Nutritional information

 

Amount per serving

Calories480
Calories from Fat230
Total Fat25g
Saturated Fat5g
Trans Fat0g
Cholesterol60mg
Sodium460mg
Total Carbs61g
Dietary Fiber2g
Sugars43g
Protein6g
Calcium8%
Iron8%
Vitamin C6%
Vitamin A70%
  • 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, Country Crock® 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.
*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.