Carrot Cake Made With Mayonnaise Recipes

Steps:

• Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
• Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
• Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
• Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.

Steps:

• Preheat oven to 350°.
• Grease and flour two (9-inch) round baking pans or 13 x 9-inch baking pan or Bundt pan; set aside.
• In large bowl, with electric mixer on low speed, beat cake mix, cinnamon, nutmeg and ginger until blended.
• Add Hellmann's® or Best Foods® Real 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 pan(s).
• Bake 30 minutes or until toothpick inserted in centers comes out clean.
• On wire rack, cool 10 minutes; remove from pans and cool completely. Just before serving, frost cake with a cream cheese or whip cream frosting.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
• Sift all-purpose flour, salt, baking soda, and cocoa together.
• Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.

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.