• 1 510 g package pudding included yellow cake mix
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp
  • ground ginger
  • 3/4 cup Hellmann's mayonnaise
  • 3 eggs
  • 2 cups shredded carrots
  • 1 can crushed pineapple, well drained
  • 1 cup chopped walnuts
  • One recipe Cream cheese frosting:


Spray 13X9-inch baking pan with No Stick cooking spray.
In a large bowl combine cake mix, cinnamon, nutmeg, ginger, mayonnaise, eggs, carrots and pineapple. With mixer at low speed, beat 30 seconds or until moistened. Increase speed to medium;beat 2 minutes. stir in nuts.
Pour into prepared pan. Bake in a preheated 350*F. oven for 30 to 35 minutes. To check doneness, touch cake lightly in the center. Cake springs back when fully baked. Cool pan on wire rack. Frost with cream cheese frosting.
Chream cheese frosting:
In a medium bowl, combine 1/2 cup softened cream cheese, 2 cups icing sugar, 2 Tbls. softened butter, 2 tsps. lemon juice and i tsp. vanilla extract. Beat until smooth.

Makes twelve servings Sorry, no coconut in this recipe. You might try sprinkling coconut over cream cheese frosting. For moister, richer cake from a mix, prepare 510g pudding-included cake mix using 1 cup water, 3 eggs and 1 cup Hellmann's Mayonnaise

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Submitted 6/13/05.
Source: Best Foods
Submitted By: Eileen Werth Werth
Carrot cake/Hellmann's Mayonnaise