Carrot Walnut Cake
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
Total TimePrep: 10 min. Bake: 40 min. + cooling
- 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
- 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.
Nutrition Facts1 piece: 424 calories, 26g fat (6g saturated fat), 63mg cholesterol, 408mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 4g protein.
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Originally published as Walnut Carrot Cake in The Taste of Home Cookbook 2nd Edition