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Carrot Walnut Cake Recipe

The secret ingredient in this cake is mayonnaise! It gives it such a great and tangy flavor. It will be a favorite of your family.—Ardyce Piehl, Poynette, Wisconsin

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Carrot Walnut Cake Recipe

Prep: 10 min. Bake: 40 min. + cooling

Yield: 12-15 Servings

10 40 50

Ingredients

1 package yellow cake mix (regular size)
1-1/4 cups mayonnaise
4 eggs
1/4 cup water
2 teaspoons ground cinnamon
2 cups shredded carrots
1/2 cup chopped walnuts
1 cup (12 ounces) cream cheese frosting

Directions

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in carrots and nuts. Pour into a greased 13-in. x 9-in. baking pan.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Spread with frosting. Store in the refrigerator. Yield: 12-15 servings.

Nutritional Facts 1 piece equals 424 calories, 26 g fat (6 g saturated fat), 63 mg cholesterol, 408 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Walnut Carrot Cake in The Taste of Home Cookbook , p613