1 box (18.25 oz.) yellow pudding in the mix cake mix
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger (optional)
3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
2 cups grated carrot
1 can (8 oz.) crushed pineapple in natural juice, drained
1 cup chopped walnuts [or pecans] (optional)
1 package (3 oz.) cream cheese, softened
2 cups confectioners sugar
2 Tbsp. Country Crock® Spread
2 tsp. lemon juice
1 tsp. vanilla extract
Preheat oven to 350°. Grease 13 x 9-inch baking pan*; set aside.
Combine cake mix, cinnamon, nutmeg and ginger in large bowl. Beat in Hellmann's® or Best Foods® Real Mayonnaise, eggs, carrots and pineapple with electric mixer at low speed 30 seconds or until moistened. Increase speed to medium and beat 2 minutes. Stir in walnuts. Evenly spread into prepared pan.
Bake 30 minutes or until toothpick inserted in center of cake comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
For Frosting, beat cream cheese, confectioners sugar, Country Crock® Spread, lemon juice and vanilla in medium bowl, with electric mixer until light and creamy, about 5 minutes. Evenly spread frosting over cooled cake. Garnish, if desired, with additional chopped walnuts.
*Or, prepare cake mix as above in two 9-inch round cake pans and bake 30 minutes or until toothpick inserted in center comes out clean.