Oh My Gosh!! This is to die for!!

2 cups flour 1½ cups sugar
2 tsp. baking soda ¾ cup mayonnaise
2 tsp. cinnamon 1 (8 oz.) can crushed pineapple, undrained
½ tsp. ground ginger 2 cups coarsely shredded carrots
½ tsp. salt ¾ cups coarsely chopped walnuts
3 eggs

Spray two 9” round baking pans with Baker’s Joy Flour & Oil spray. In a large bowl, stir together dry ingredients; set aside. In a mixer bowl, beat together eggs, sugar, mayonnaise & pineapple until well blended. Gradually beat in flour mixture until all is well blended. Stir in carrots and walnuts. Turn into prepared cake pans; bake @ 350 degrees for 30-35 minutes. Cool in pans 10 minutes; remove from pans. Cool completely and frost.

Cream Cheese Frosting:

2 (8 oz.) packages cream cheese, softened
¾ to 1 cup confectioner’s sugar

In a mixer bowl, beat cream cheese; gradually add enough confectioner’s sugar to form a stiff consistency. Chill 30 minutes. Frost carrot cake.