CARROT CAKE
Betty Lou Sammons

1½ c. sugar
1 c. vegetable oil
3 eggs
2 c. plain flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
½ tsp. salt
3 c. shredded carrots
1 c. coarsely chopped nuts
1½ oz. raisins, optional

Preheat oven to 350°F. In large bowl, beat sugar, eggs, and oil until well blended. Add flour, cinnamon, soda, vanilla and salt on low speed until blended. Stir in carrots and nuts, and raisins, if desired. Pour into two 8- or 9-inch pans, greased and floured. Bake for 30-35 minutes or until toothpick comes out clean. Cool for 10 minutes. Take out of pans then let cool thoroughly on wire racks.

Cream Cheese Frosting

8 oz. cream cheese
¼ c. butter
1 tsp. vanilla
4 c. powdered sugar
2-3 tsp. milk

Cream together butter, cream cheese and vanilla. Add powdered sugar slowly. If necessary add milk slowly until you have the desired consistency.
  CHERRY PINEAPPLE CAKE
Marion Greene

3 c. all-purpose flour
1½ c. sugar
3 sticks bu...