Cake Recipes

Carrot-Pineapple Cake

2 cups sifted self rising flour
2 teaspoons cinnamon
1-1/2 cups cooking (salad) oil
2 cups sugar
4 eggs
2 cups finely grated carrots
1 can (8-1/4 oz) crushed pineapple 
  (DO NOT DRAIN)
3/4 cup chopped nuts

Heat oven to 325 degrees Fahrenheit.
Grease thoroughly
and lightly dust with flour
two 9-inch square pans
or three 8- inch round pans.
Sift flour and cinnamon together.
Combine oil, sugar and eggs
in a large mixer
Add flour mixture and
beat to blend ingredients.
Fold in carrots, pineapple and nuts.
Pour batter into prepared pans
and bake
until cake begins to pull away
from sides of pans
(about 1 hour).
Cool 15 minutes
and remove from pan.
Cool completely before frosting.

Cream Cheese Icing

1 package (8 oz) cream cheese
1 stick (1/2 cup) butter or margarine
1 box (1 lb) confectioners sugar
2 teaspoons vanilla extract

Combine all ingredients and beat to blend.
Spread on cake.

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