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 mayonnaise
1 c. (8 oz.) crushed pineapple w/juice, undrained
2 c. coarsely shredded carrots
3/4 c. coarsely chopped walnuts

Preheat oven to 350 degrees. Grease and flour 2 (9-inch) round baking pans. In bowl stir together the first 5 ingredients and set aside. In large mixing bowl, beat at medium speed the next 4 ingredients until well blended. Gradually beat in the flour mixture until well mixed. With spoon stir in carrots and walnuts. Turn into pans. Bake for 30 to 35 minutes or until cake tester comes out clean. Cool in pans 10 minutes. Remove, cool. Fill and frost with 2 cups whipped cream.