Publisher Photo
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling

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 13x9-in. baking pan.
Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Spread with frosting. Store in the refrigerator. Yield: 12-15 servings.
Originally published as Walnut Carrot Cake in The Taste of Home Cookbook 2008, p613

Nutritional Facts

1 piece: 424 calories, 26g fat (6g saturated fat), 63mg cholesterol, 408mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 4g protein.

  • 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
  1. 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 13x9-in. baking pan.
  2. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Spread with frosting. Store in the refrigerator. Yield: 12-15 servings.
Originally published as Walnut Carrot Cake in The Taste of Home Cookbook 2008, p613

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