Carrot Cake
1 box (about 18-1/4 oz.) yellow cake mix with pudding in the mix
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
3 eggs
2 cups shredded carrots
1 can (8 oz.) crushed pineapple, drained
1/2 cup chopped walnuts
Cream cheese frosting or whipped cream (optional)
Preheat oven to 350°. Grease and flour two (9-inch) round baking pans*; set
aside.
Beat cake mix, cinnamon, nutmeg and ginger in large bowl, with electric
mixer on low speed until blended. Add Hellmann's® or Best Foods® Real
Mayonnaise, eggs, carrots and pineapple; beat 30 seconds or until moistened.
With mixer on medium speed, beat 2 minutes. Stir in walnuts. Pour into
prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool
10 minutes on wire rack; remove from pans and cool completely. Just before
serving, frost cake.
*Or, prepare cake mix as above in 13 x 9-inch baking pan or Bundt pan.
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