2 c. unsifted flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 to 1 tsp. ground ginger
1/2 tsp. salt
3 eggs
1 1/2 c. sugar
3/4 c. mayonnaise
1 can (8 1/4 oz.) crushed pineapple in its own juice, undrained
2 c. coarsely shredded carrots
1 1/2 c. coarsely chopped walnuts

Grease and flour two 9 inch layer pans. Combine flour, baking soda, cinnamon, ginger and salt. Blend eggs, sugar, mayonnaise, and pineapple. Gradually beat in the flour mixture to egg mixture. Stir in carrots and nuts. Bake in 350 degree oven for 30 to 35 minutes. Cool for 10 minutes in pan before removing.

CREAM CHEESE FROSTING:

6 oz. softened low fat cream cheese
2 tbsp. butter
2 tsp. vanilla
4 c. confectioners' sugar