1 c. sugar
1 c. firmly packed brown sugar
1 c. mayonnaise
4 eggs
1 (20 oz.) can crushed pineapple, drained
2 c. shredded carrots
1 c. raisins
1 c. chopped walnuts
2 tsp. vanilla extract
3 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
Silky Lemon Frosting

Combine first 3 ingredients, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pineapple and next 4 ingredients.

Combine flour, soda, salt, and spices; add to creamed mixture, mixing well.

Pour batter into three greased and floured 7 1/2 x 3 1/2 x 2 1/4 inch loaf pans. Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Spread top and sides of cakes with Silky Lemon Frosting. Yield: three 7 1/2 x 3 1/2 x 2 1/2 inch loaf cakes.

SILKY LEMON FROSTING:

1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. sifted powdered sugar
1 tsp. grated lemon rind
1 tbsp. lemon juice

Cream butter and cream cheese; gradually add sugar, beating well. Stir in lemon rind and juice. Yield: 2 1/4 cups.