Ingredients for 12 servings

Cake:

¼ tsp. ground ginger (optional)
¼ tsp. ground nutmeg
¾ cup mayonnaise
1 box (18.25 oz.) yellow pudding in the mix cake mix
1 can (8 oz.) crushed pineapple in natural juice, drained
1 cup chopped walnuts or pecans (optional)
2 cups grated carrot
2 tsp. ground cinnamon
3 eggs

Frosting:

1 package (3 oz.) cream cheese, softened
1 tsp. vanilla extract
2 cups confectioners sugar
2 Tbsp. Country Crock® Spread
2 tsp. lemon juice

Directions

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 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.