PINEAPPLE CARROT CAKE
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
3 eggs
1-1/2 cups granulated sugar
3/4 cup Hellmann's or Best Foods Real Mayonnaise
1 cup (8 oz. can) crushed pineapple in juice
2 cups coarsely shredded carrots
1 cup coarsely chopped Diamond Walnuts
Corn oil cooking spray
Cream Cheese Frosting
Combine flour, baking soda, cinnamon, ginger and salt in medium bowl.  Beat eggs, sugar, mayonnaise and pineapple and juice in large mixer bowl until well blended.  Gradually beat in flour mixture.  Stir in carrots and walnuts.  Spray one 13x9-in. baking pan or two 9-in. round baking pans with cooking spray; dust with flour.  Spoon batter into pans.

Bake in preheated 350 oven for 40-50 minutes for 13x9-in. pan, 30-35 minutes for layer cakes or until wooden pick inserted in center comes out clean.  Cool in pan for 10 minutes.  Invert cake onto wire rack to cool completely.
Cream Cheese Frosting:  Beat 3 ounces softened cream cheese and 1/3 cup Land O Lakes Butter in small mixer bowl until smooth.  Gradually beat in 2 cups powdered sugar until light and fluffy (add 1-2 tsp. milk, if    . 
necessary).
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