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

Grease and flour 2 (9-inch) round baking pans. (I use a 13x9x2 pan.) In bowl stir together first 5 ingredients; set aside. In large bowl with mixer at medium speed, beat next 4 ingredients (sugar, mayonnaise, pineapple, and eggs) until well blended.

Gradually beat in flour mixture until well mixed. With spoon stir in walnuts and carrots. Turn into prepared pan and bake at 350 degrees for 30-45 minutes or until cake tests done. Cool in pans 10 minutes and remove.

CREAM CHEESE FROSTING:

8 oz. cream cheese
2 tbsp. butter
Powdered sugar (about 1 c.)

Mix softened butter and cream cheese together in mixer and add powdered sugar slowly until well mixed.