1 can (20 oz.) crushed pineapple
1 c. butter, softened
3/4 c. brown sugar, packed
3/4 c. granulated sugar
4 eggs
1 lb. carrots, shredded
1 pkg. (8 oz.) chopped dates
2 tsp. vanilla extract
3 c. all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
Powdered sugar

Drain pineapple well. Beat butter and sugars until light and fluffy. Beat in eggs. Beat in pineapple, carrots, dates and vanilla. Combine flour, soda, cinnamon, ginger and salt. Gradually beat in flour mixture until well blended.

Pour batter into greased and floured 13x9 inch baking pan. Bake at 350 for 50-60 minutes until cake tester inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar.

Serves 20.