Surprising Carrot Cake

2 large eggs
3/4 cup Best Foods Mayonnaise
1 (8 ounce) can crushed pineapple in own juice, undrained.
2 cups shredded carrots
3/4 cup walnuts
1/2 cup raisins
1/2 cup coconut (optional)
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 cups granulated sugar

In a large bowl mix well the eggs, mayonnaise, pineapple and its juice, carrots, walnuts, raisins and coconut, if using.

In another bowl, mix flour, baking soda, ginger, cinnamon, salt and sugar.

Mix dry ingredients into the wet by hand just until mixed - don't over-beat.

Bake at 350 degrees F in greased and floured pan (2 (9-inch) pans or 1 (9 x 13-inch) pan for 30 to 35 minutes.

When completely cool, frost and refrigerate.

Frosting:
1 stick (1/2 cup) butter
1 (8 ounce) package Philadelphia cream cheese
2 teaspoons real vanilla extract
2 cups confectioners' sugar