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

Sift dry ingredients together and set aside. Blend the eggs and sugar, mayonnaise and pineapple for 4 minutes until well blended. Stir in the flour mixture, then the shredded carrots and nuts.

Bake in layers or in a 9x13 pan at 350 degrees for 30-35 minutes, or until the toothpick comes out clean. Frost with cream cheese frosting or with cream.