Scrumptious Carrot Cake With Cream Cheese Frosting

Preheat oven to 350° F (180° C). Grease 2 x 9-inch (23 cm) cake pans and line with parchment paper. Set aside. In a large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, salt and cloves. Add Hellmann's® Real Mayonnaise, milk and eggs. With an electric mixer, beat at low speed for 2 minutes, scraping the bowl frequently. (Batter will be thick.) With a large spoon, stir in grated carrots, drained pineapple and walnuts. Evenly spoon into prepared pans. Bake 40 minutes or until toothpick inserted in the centre comes out clean. Cool on wire rack for 10 minutes. Remove from pans and let cool completely. In a medium bowl, with electric mixer, beat cream cheese, confectioners sugar, margarine, lemon juice and vanilla until light and creamy, about 5 minutes. Evenly spread frosting over cooled cake.