We enjoyed carrot cake at Grandma Joan’s at many birthday celebrations. She was not one to pass up a cake mix, so when I found this recipe written in her own handwriting among her recipe books, I knew it must be the one she used for these special celebrations.

Sift together:
2 cups flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg

In separate bowl cream together:
½ cup mayonnaise
1 cup honey
4 eggs
1 tsp vanilla

Stir into creamed mixture:
1 cup well drained crushed pineapple
¼ cup orange or pineapple juice
2 cups finely chopped carrots

Carefully combine dry mixture to wet batter, just enough to wet ingredients. Stir in 1 cup raisins and ½ cup walnuts. Turn into 9-inch tube, or Bundt pan, or log pan. Bake at 325 for 50 – 60 minutes. Frost with cream cheese frosting.