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Carrot Cake

Prep time 10 mins
Cook time 30 mins
Yield 12 servings


  • 1 box (about 18-1/4 oz.) yellow cake mix with pudding in the mix
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon 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)

How to Make It

  1. 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.