Gift Giving Carrot Cake

This is a recipe meant to be shared! Not only to share the recipe, but the share the other loaves that this recipe makes.

I have no idea how my mom came across this recipe. But I remember for Christmas one year giving little loaves as presents to everyone...teachers, Sunday school teachers, babysitter... We wrapped them up in pretty green saran wrap, ribbon, and a tag. I was probably only in 2nd grade, but I truly remember giving that gift.

The recipe made it into the Family Cookbook, hiding somewhere under my mom's name. With the fall weather and the baby coming in a week, I decided that I had to share this recipe.

I hope you enjoy!

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Ingredients:

3 c. unsifted flour

2 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. salt

3 eggs

1 1/2 c. sugar

3/4 c. mayonnaise

20 oz. canned crushed pineapple (well drained--reserve 1/2 c. juice)

3 c. coarsely shredded carrots

1 c. raisins

1 c. coarsely chopped walnuts

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Directions:

1. Grease and flour 6 (5 1/2" x 3" x 2 1/2") loaf pans OR
   2 (9" x 5" x 3") loaf pans OR
   1 (9" x 13") baking pan
2. Mix first 5 ingredients, set aside.
3. In a large bowl with mixer at medium speed, beat eggs, sugar, mayonnaise, crushed pineapple, and 1/2 c. juice until well blended.
4. Gradually beat in flour mixture until well blended.
5. Stir in remaining ingredients.
6. Turn into prepared pan(s).
7. Bake at 350 degrees for 50-55 minutes, or until toothpick comes out clean.
8. Cool in pan for 10 minutes, then remove.