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Scrumptious Carrot Cake with Cream Cheese Frosting

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Every great carrot cake has a delicious creamy frosting that you can’t get enough of. This frosting is creamy,...

Every great carrot cake has a delicious creamy frosting that you can’t get enough of. This frosting is creamy, flavorful and simple to make with Country Crock® buttery spread.

Ingredients

For the Cake

  • 1 box (18.25 ounce) yellow pudding in the mix cake mix
  • 2 Teaspoons ground cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 1/4 Teaspoon ground ginger (optional)
  • 3/4 Cups Hellmann's or Best Foods Real Mayonnaise
  • 3 eggs
  • 2 Cups grated carrot
  • 1 (8 ounces) crushed pineapple in natural juice, drained
  • 1 Cup chopped walnuts [or pecans] (optional)

For the Frosting

  • 1 package (3 ounces) cream cheese, softened
  • 2 Cups confectioners sugar
  • 1 Tablespoon Country Crock Spread
  • 2 Teaspoons lemon juice
  • 1 Teaspoon vanilla extract

Directions

For the Cake

Preheat oven to 350°. Grease 13 x 9-inch baking pan*; set aside.

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.

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 the Frosting

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.