Scrumptious Carrot Cake With Cream Cheese Frosting

Scrumptious Carrot Cake With Cream Cheese Frosting
4 from 1 ratings
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.
  • 1 box (18.25 ounce) yellow pudding in the mix cake mix
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 3/4 cup hellmann's or best foods real mayonnaise
  • 3 eggs
  • 2 cup grated carrot
  • 1 (8 ounces) crushed pineapple in natural juice, drained
  • 1 cup chopped walnuts [or pecans] (optional)
  • 1 package (3 ounces) cream cheese, softened
  • 2 cup confectioners sugar
  • 1 tablespoon country crock spread
  • 2 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°. Grease 13 x 9-inch baking pan*; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. *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.