Carrot Cake with Cream Cheese Frosting Recipe

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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 Real Mayonnaise
3 eggs
2 cups grated carrot
1 can (8 oz.) crushed pineapple in natural juice, drained
1 cup chopped walnuts [or pecans] (optional)

FROSTING:
1 package (3 oz.) cream cheese, softened
2 cups confectioners sugar
2 Tbsp. Margarine or butter
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 a large bowl. Beat in Mayonnaise, eggs, carrots, and pineapple with an 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 a toothpick inserted in the center of the cake comes out clean. On the wire rack, cool for 10 minutes; remove from pan and cool completely.
For Frosting, beat cream cheese, confectioners sugar, margarine, lemon juice, and vanilla in a medium bowl, with an electric mixer until light and creamy, about 5 minutes. Evenly spread frosting over cooled cake. Garnish, if desired, with additional chopped walnuts.

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