Sunshine Carrot Cake

Ingredients:
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp iodized salt
3 pcs eggs
1 1/2 cups sugar
3/4 cup mayonnaise
1 can (234 g) crushed pineapple
2 cups shredded carrots
1/2 cup desiccated coconut
3/4 cup coarsely chopped cashew nuts


Directions:
1. Preheat oven to 350F. Mix first 5 ingredients to form flour mixture. In a medium bowl, beat eggs, sugar, mayonnaise and crushed pineapple (with syrup) until well blended. Gradually beat in flour mixture. stir in remaining ingredients.
2. Grease and lightly dust two 9 1/2" x 5 1/2" loaf pans with flour. Pour batter into prepared pans. Bake for 40-45 minutes or until toothpick inserted at the center comes out clean.
3. Optional cream cheese frosting: Cream 1/4 cup softened butter and 1/3 cup cream cheese until smooth. Add 1 cup powdered sugar and 1 tsp vanilla. Mix well. Spread on cake then sprinkle with 1/4 cup chopped cashew nuts.


Makes 24 slices.
Cool cake before applying frosting. You may also use a medium-sized bundt pan instead of two loaf pans.
Excellent source of Vitamin A - for good eyesight.


Source: Del Monte Kitchenomics