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Carrot Cake with Cream Cheese Frosting


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  • Cake:
  • 1 box (1 lb. 2.25 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 carrots
  • 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. Shedd's Spread Country Crock® Spread
  • 2 tsp. lemon juice
  • 1 tsp. vanilla extract


Servings 12
Preparation time 25mins
Cooking time 55mins


Step 1

For Cake, preheat oven to 350°. Grease 13 x 9-inch baking pan*; set aside.

In large bowl, combine cake mix, cinnamon, nutmeg and ginger. With electric mixer, beat in Hellmann's® or Best Foods® Real Mayonnaise, eggs, carrots and pineapple at low speed 30 seconds or until moistened. Increase speed to medium and beat 2 minutes. Stir in walnuts. Evenly spread into prepared pan.

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.
For Frosting, in medium bowl, with electric mixer, beat cream cheese, confectioners sugar, Spread, lemon juice and vanilla 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.

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