Carrot Cake Made With Mayonnaise

• 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)

1. Preheat oven to 350u0b0.
2. Grease and flour two (9-inch) round baking pans*; set aside.
3. In large bowl with mixer on low speed, beat cake mix, cinnamon, nutmeg and ginger.
4. Add mayonnaise, eggs, carrots and pineapple; beat 30 seconds or until moistened.
5. With mixer on medium speed, beat 2 minutes.
6. Stir in walnuts.
7. Pour into prepared pans.
8. Bake 30 minutes or until toothpick inserted in center comes out clean.
9. On wire rack, cool 10 minutes; remove from pans and cool completely.
10. Just before serving, frost cake.
11. *Or,prepare cake mix as above in 13 x 9-inch baking pan or Bundt pan.

yellow cake, ground cinnamon, ground nutmeg, ground ginger, hellmann mayonnaise, eggs, carrots, pineapple, pecans, cream cheese frosting

Taken from www.food.com/recipe/carrot-cake-made-with-mayonnaise-51359 (may not work)