Mystery Carrot Cake - cooking recipe

Ingredients

2 cups all-purpose flour
1 1/2 cups sugar
3/4 cup mayonnaise (Hellman's is my preference)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 eggs
1 (8 ounce) can crushed pineapple in juice, undrained
2 cups finely shredded carrots (about 4 medium)
3/4 cup chopped pecans or 3/4 cup walnuts

Preparation

Heat oven to 350 degrees. Grease bottoms and sides of 2 round cake pans, 8 or 9 inch, with shortening; lightly flour.
Beat all ingredients except carrots and pecans in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for 3 minutes.
Stir in carrots and pecans.
Pour into prepared pans.
Bake 9 inch pans for 30-35 minutes, 8 inch pans for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
Fill layers and frost top with Cream Cheese Frosting (recipe follows).
Store covered in refrigerator.
Cream Cheese Frosting : 1/4 cup margarine or butter, softened, 8 ounces cream cheese, 3 to 31/2 cups powdered sugar, 1 teaspoon vanilla, dash of salt. Beat butter and cream cheese until smooth. Gradually stir in powdered sugar, vanilla, and salt until smooth and spreadable.