A delicious tea cake that has the unusual addition of celery.
In a small bowl, combine flour, baking soda, salt, and cinnamon, and set aside.
In a larger mixing bowl, whisk together the four eggs until evenly yellow. Add the oil, sugars, carrots, celery, and ginger root, and stir all to combine. Slowly add in the flour mixture, and stir until just evenly moistened.
Grease a Bundt pan and pour the batter into the pan. Bake at 350 degrees for 55 minutes or until a toothpick comes out clean. Cool in the pan, then remove. Optional: Frost with cream cheese frosting. Serves 10 to 12.