2 c. all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
3 eggs
1 1/2 c. sugar
3/4 c. mayonnaise
1 (8 oz.) can crushed pineapple with juice
2 c. carrots, coarsely grated
3/4 c. walnuts, coarsely chopped
Whipped cream or Pineapple-Cheese Frosting

Grease and flour 2 (9 x 1 1/2-inch) round cake pans or a 13 x 9 x 2-inch baking pan. In medium bowl, stir together flour, baking soda, cinnamon, ginger and salt. In large bowl, with mixer at medium speed, beat eggs, sugar, mayonnaise and undrained pineapple until well blended. Gradually beat in flour mixture until well mixed. Stir in carrots and walnuts. Turn into prepared pan(s). Bake at 350 degrees 30 to 35 minutes for layers; 50 minutes for 13 x 9 x 2-inch pan, or until center is done. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Frost with whipped cream or Pineapple-Cheese Frosting. Makes 10 to 15 servings.

PINEAPPLE-CHEESE FROSTING:

In small bowl, with mixer at low speed, beat 1 (3 ounce) package softened cream cheese and 1/3 cup butter until smooth. Gradually beat in 2 cups powdered sugar until light and fluffy. Add 1/4 cup well-drained crushed pineapple and combine thoroughly.