Gift-Giving Carrot Cakes

3 cups unsifted flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
3 eggs
1-1/2 cups sugar
3/4 cup HELLMANN'S or BEST FOODS Real Mayonnaise
1 can (20 ounce) DOLE Crushed Pineapple in Juice, well-drained (reserve 1/2 cup juice)
3 cups coarsely shredded carrots
1 cup raisins
1 cup coarsely chopped walnuts
1 recipe Silky Lemon Frosting
[lemon peel knots for garnish (optional)]

Grease and flour six 5-1/2x3x2-1/2-inch loaf pans or two 9x5x3-inch loaf pans or one 13x9x2-inch baking pan. Mix flour, baking soda, cinnamon, ginger, and salt. In large bowl with mixer at medium speed, beat eggs, sugar, mayonnaise, pineapple, and reserved juice until well blended. Gradually beat in flour mixture until well mixed. Stir in carrots, raisins, and walnuts. Turn into prepared pan(s). Bake at 350 degrees F. for 50 to 55 minutes or until tester inserted in center comes out clean. Cool in pan(s) for 10 minutes. Remove from pan(s) and cool. Frost top(s) with Silkly Lemon Frosting. [If desired, garnish with lemon peel knots.] Refrigerate.

[Number of servings not given, but probably serves 24.]

[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc./1982 copyright for (presumably) Dole is torn and illegible]