Hellmann's Hawaiian Carrot Cake
Recipe: #919
October 19, 2011
Categories: Desserts, Cakes, Tube/Bundt, Pineapple, Carrot, Baby Shower, Birthday, Brunch, Christmas Easter, Fathers Day, Game/Sports Day, Labor Day, Mothers Day, Sunday Dinner, Oven Bake, more
"I snail mailed a request to Hellmann's over 25 years ago requesting some recipes and this is one of that they had mailed me back. This is an absolutely delicious and moist carrot cake. It is the best I have ever had, I have given up trying other recipes for carrot cake, this is it...."
Ingredients
Nutritional
- Serving Size: 1 (180.8 g)
- Calories 441.7
- Total Fat - 13.8 g
- Saturated Fat - 2.1 g
- Cholesterol - 83.8 mg
- Sodium - 721.9 mg
- Total Carbohydrate - 73.8 g
- Dietary Fiber - 3.4 g
- Sugars - 41.5 g
- Protein - 8.4 g
- Calcium - 56.1 mg
- Iron - 1.5 mg
- Vitamin C - 4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Grease a 9 inch tube pan or 13 x 9 baking dish. Preheat oven to 350
Step 2
Sift together first 5 ingredients in medium bowl
Step 3
In large bowl beat eggs, sugar, mayonnaise and pineapple until well blended. Gradually beat in the flour mixture to the egg mixture.
Step 4
Stir in carrots and walnuts (if using) and mix well
Step 5
Pour into your pan and bake in preheated oven 60 minutes for tube pan or 50 minutes for baking dish or until done. Cool on wire rack, remove from pan and frost with cream cheese icing.
Tips
No special items needed.