Surprisin’ Carrot Cake

In Uncategorized on March 10, 2010 at 7:56 am

2 cups unsifted flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
3 eggs
1 1/2 cups sugar
3/4 cup HELLMAN’S Real Mayonnaise
1 can (8 oz) crushed pineapple in own juice, undrained
2 cups coarsely shredded carrots
3/4 cup coarsely chopped walnuts

Grease and flour 2 (9″) round baking pans. In bowl stir together first 5 ingredients; set aside. In large bowl with mixer at medium spead beat next 4 ingredients until well blended. Gradually beat in flour mixture until well mixed. With spoon stir in carrots and walnuts. Turn into prepared pans. Bake in 350 degree F oven 30 to 35 min or until cake tester inserted in center comes out clean. Cool in pans 10 min. Remove; cool. Fill and frost with 2 cups whipped cream.

(Editor’s note: From the back of this recipe we can tell it comes from McCall’s magazine, October 1985. It shared the page with Amazin’ Raisin Cake.)

  1. I have exactly this page cut out and stuck in a recipe book, which I picked up from an an American magazine (might well have been this one) in the late ’80s when I lived in the Middle East – Jordan. On the same page were also the Amazin’ Raisin Cake and Ultimate Chocolate Cake all made with Mayonnaise and all very good. I have been making them all regularly since then and they’ve gone down very well with friends and family where I live in the UK.

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