Recipe page

From the soon to be released Breakfast--a self help book. . .

Surprisin' Carrot Cake

2 cups unsifted flour 3 eggs
2 tsp. baking soda 1 1/2 cups sugar
2 tsp. cinnamon 3/4 cup real mayonnaise
1/2 tsp. ground ginger 1 8 oz can crushed pineapple in own juice, undrained
1/2 tsp. salt 2 cups coarsely shredded carrots
  3/4 cup coarsely chopped walnuts

Grease and flour two 9 inch baking bans.  In bowl, stir together ingredients in the left column.  Set aside.  In a large bowl with mixer at medium speed, beat eggs, sugar, mayo, and pineapple until well blended.  Gradually beat in flour mixture until well mixed.  With spoon, stir in carrots and walnuts.  Turn into prepared pans.  Bake in 350 degree oven 30 to 35 minutes or until cake tester inserted in center comes out clean.  Cool in pans 10 minutes.  Remove and cool on racks until complete cool.  Frost with cream cheese frosting (6 oz. cream cheese, 1/4 cup butter, 5 cups powdered sugar, and 1/4 - 1/3 cup cream [until desired consistency])  Frost and refrigerate.