Carrot Cake Made with Mayonnaise
"Delicious Classic recipe for a moist cake."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
10-12
ingredients
- 1 (18 1/4 ounce) box yellow cake mix with pudding
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground ginger
- 3⁄4 cup hellmann mayonnaise
- 3 large fresh eggs
- 2 cups shredded carrots
- 1 can crushed pineapple with juice, drained (8 ounces)
- 1⁄2 cup chopped pecans or 1/2 cup black walnut
- cream cheese frosting, you may substitute whipped cream (optional)
directions
- Preheat oven to 350º.
- Grease and flour two (9-inch) round baking pans*; set aside.
- In large bowl with mixer on low speed, beat cake mix, cinnamon, nutmeg and ginger.
- Add 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 center comes out clean.
- On wire rack, cool 10 minutes; 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.
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RECIPE SUBMITTED BY
Nita Holleman
Franklin, NC
We hail fom Central Georgia, but live in our fifth Southeastern State -- Georgia, South Carolina, Florida, Tennessee, North Carolina (USA). I have been cooking Southern food for more that fifty (50) years. My mentors were my grandfather, my husband's favorite aunt, and several maids/cooks who worked in our home.
I guess the best cookbook you can own would be the all time favorite, "Joy Of Cooking." Although not ethnic, it has lots of basic cooking information in it. I've given it as a gift to all our family.
