Best Hellmanns Carrot Cake Recipes

HELLMANN'S HAWAIIAN CARROT CAKE

Hellmann's Hawaiian Carrot Cake image

I got this recipe a real long time ago...like 25 years ago. I think I sent away to Hellmans asking for some recipes and this was one of them. It is absolutely moist and delicious. The flavors are outstanding especially with the cream cheese frosting. Can't be too bad for you right, it has carrots....must be healthy. Depends on who I am making this for I sometimes eliminate the walnuts.

Provided by FrenchBunny

Categories Dessert

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 eggs
1 1/2 cups sugar
3/4 cup Hellmann's mayonnaise
1 (250 ml) can crushed pineapple (undrained)
2 1/2 cups carrots (shredded)
3/4 cup walnuts (chopped)

Steps:

Grease a 9 inch tube pan or 13 x 9 baking dish.
Stir together first 5 ingredients in medium bowl.
In large bowl beat eggs, sugar, mayonaise and pineapple until well blended.
Gradually beat in the flour mixture to the egg mixture.
Stir in carrots and walnuts if using and mix well.
Pour into your pan and bake in 350 F oven 60 minutes for tube pan or 50 minutes for baking dish or until done.
Cool, remove from pan and frost with cream cheese icing.

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

Old-Fashioned Carrot Cake with Cream Cheese Frosting image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

Steps:

In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

CARROT CAKE MADE WITH MAYONNAISE

Carrot Cake Made with Mayonnaise image

Make and share this Carrot Cake Made with Mayonnaise recipe from Food.com.

Provided by Nita Holleman

Categories Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 10

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)

Steps:

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.