2 c. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
3 eggs
1 1/2 c. sugar
3/4 c. mayonnaise
1 (8 oz.) can crushed pineapple, undrained
2 c. coarsely shredded carrots
3/4 c. coarsely ground walnuts

Grease and flour two 9 inch cake pans or 9 x 13 inch pan. 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 mix e with spoon. Stir in carrots and walnuts. Mix well. Mixture into prepared pans. Bake at 350 degrees for 30-35 minutes (about 40 for 9 x 13 inch pan) or until done. Frost with cream cheese icing.

(Allentown-Trinity)