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

Grease and flour two 9 inch round baking pans. In bowl stir together first 5 ingredients; set aside. In large bowl with mixer at medium speed beat next 4 ingredients until well blended. Gradually beat in flour mixture until well mixed. With spoon stir in carrots and walnuts. Turn into prepared pans. Bake in 350 degree F. oven 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove; cool. Fill and frost with 2 cups whipped cream.