BEST Carrot Cake

1 box (1 lb. 2.25 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
3 eggs
2 cups grated carrots
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 Shedd's Spread Country Crock® Spread
2 tsp lemon juice
1 tsp vanilla extract

For Cake, preheat oven to 350°. Grease 13 x 9-inch baking pan*; set aside.

In large bowl, combine cake mix, cinnamon, nutmeg and ginger. With electric mixer, beat in Hellmann's® or Best Foods® Real Mayonnaise, eggs, carrots and pineapple 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, in medium bowl, with electric mixer, beat cream cheese, confectioners sugar, Spread, lemon juice and vanilla 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.