3 c. unsifted plain flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
3 eggs
1 1/2 c. sugar
3/4 c. light mayonnaise
1 can (20 oz.) crushed pineapple in juice, well drained
(Reserve 1/2 c. juice)
3 c. coarsely shredded carrots
1 c. raisins (preferably golden)
1 c. chopped nuts
Cream Cheese Frosting (recipe follows)

Grease and flour 2 loaf pans 9 x 5 x 3 inches, or 6 mini loaf pans, or one 13 x 9 x 2 inch. Mix first 5 ingredients. In large bowl with mixer at medium speed beat eggs, sugar, mayonnaise, drained pineapple and 1/2 cup juice until well blended. Add flour mixture. Stir in remaining ingredients.

Turn into pans. Bake - smaller pans will bake about 45 minutes, larger pans will take longer. Remove from oven and cool 120 minutes. Remove from pans. Cool. Frost. Refrigerate. Bake at 350 degrees.

FROSTING:

In small bowl slowly blend 8 ounces cream cheese and 1/2 cup of butter. Add 1 tablespoon lemon juice and 1 teaspoon rind of lemon. Beat in 1 1/2 cups extra fine sugar.