1 (20 oz.) can crushed pineapple
1 c. mayonnaise
1 c. packed brown sugar
1 c. granulated sugar
4 eggs
1 lb. shredded carrots, about 4 c.
1 c. raisins
1 c. chopped walnuts
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

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan. Drain pineapple well, pressing out extra juice.

In large bowl, beat mayonnaise, brown sugar, and granulated sugar until well blended. Beat in eggs until blended. Stir in drained pineapple, carrots, raisin, nuts, and vanilla.

In another bowl combine flour, baking soda, cinnamon, ginger, and salt. Beat dry ingredients into pineapple mixture until well blended. Pour batter into prepared baking pan. Bake in preheated oven 50-60 minutes or until wooden pick inserted in center comes out clean. (We burned the bottom of our carrot cake the first time we tested it. We'd suggest checking the cake for doneness after about 45 minutes.) Cool completely. Spread with Silky Lemon Frosting. Refrigerate leftovers. Serves 12.