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I used to make this cake all the time when my oldest girl was small. She used to take jazz, tap and baton, and every year end there was a recital in which there was a potluck. I, of course, would whip up this carrot cake which everyone seemed to enjoy. I also used to make it for other special occasions, and times when I just wanted to bake. I have also made it for bake sales and never, ever had to carry the cake back home. I have to admit that this recipe was not passed down through generations, but rather one that I found from a product that we all normally have in our kitchen. It was a recipe from a mayonaisse product! Hellman’s Mayonnaise to be precise!

In sharing this with you, I do hope that you try it out. Mind you, with today’s technology, you can always use a food processor or something similar to grate up the carrots. When I used to make it, I would bring out the old stainless steel grater and hand grated the carrots, oh so fine. Make it and share with family and friends and maybe it will become a favorite of your family as well.

I have made this cake in a 9 by 13 inch glass pan as well as in a Angel Food Cake Bundt Pan. However, both times the original recipe and cream cheese icing topping was doubled. You could also make this cake in a loaf styled pan, it just depends on your preference.

Hellman’s Famous Hawaiian Carrot Cake

Ingredients-

3 eggs
2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
2 cups flour
2 tsp baking soda
1 1/2 cups sugar
3/4 cups Hellman’s Mayonnaise
1 can (250 ml) crushed pineapple, undrained
2 1/2 cups shredded carrots
3/4 cups chopped walnuts

Cream Cheese Icing

2 1/2 cups icing sugar
1 8 ounce package of cream cheese, softened
2 tsp vanilla
4 T butter

Method for Carrot Cake-

1. Grease and lightly flour pans that you are going to use. Turn upside down and tap gently to remove excess flour.
2. Turn oven on to 350 degrees and let heat while you are preparing the cake batter.
3. Mix all dry ingredients in large bowl. Mix all wet ingredients in another bowl. Gradually add the wet ingredients to the dry, mixing well after each addition.Add eggs, milk, melted butter, to dry ingredients gradually. Pour ingredients into greased and floured pans and bake in a 350 degree oven for approximately 40 minutes or until a cake tester comes out clean. You can also improvise and use a fork or a small paring knife as the cake tester. Do not overcook. Let cool completely on wired rack or in pan before icing.
4. Prepare icing and mix until smooth. Use a butter knife or spatula to appl icing to cake. Store in fridge for at least 1/2 hour to let the icing set before cutting into the cake.

Method for Cream Cheese Icing-

1. Cream creamed cheese until soft. Add melted butter and then icing sugar, mix well. Add vanilla and blend. Smooth over cooled cake and let set. Cut into slices and serve.

Enjoy!!!!!!!