2 1/2 c. cake flour
1 1/2 c. sugar
3/4 c. mayonnaise
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
3 eggs
1 (8 oz.) can crushed pineapple in juice
2 c. shredded carrots
3/4 c. chopped pecans (opt.)
3/4 c. raisins (opt.)

Preheat oven to 350 degrees. Grease and flour cake pans. Beat all ingredients except carrots, pecans and raisins. Beat on medium speed 3 minutes. Stir in carrots, pecans and raisins. Pour into pans. Bake 30 to 35 minutes or until toothpick inserted in middle comes out clean. Cool cake completely.

FROSTING:

3 tbsp. butter, softened
8 oz. cream cheese, softened
2 1/2 c. powdered sugar
1/2 tsp. vanilla
Dash of salt

Beat butter and cream cheese until smooth. Gradually stir in sugar, vanilla and salt until spreadable. Refrigerate frosted cake.