Carrot Pineapple Cake

• 2 cups white sugar
• ½ cup brown sugar
• 1 ½ cups cooking oil
• 3 eggs
• 1 can (10 ounces) crushed pineapple with juice
• 3 cups sifted flour
• 2 tsp baking powder
• ¾ tsp salt
• 2 cups grated raw carrots
• 1 cup white raisins (optional)
• 1 cup chopped nuts
• 1 tsp cinnamon
• 2 tsp vanilla

Directions

1. Cream sugars and oil.
2. Add eggs one at a time and beat well after each addition.
3. Add pineapple.
4. Sift flour with remaining dry ingredients.
5. Add to creamed mixture.
6. Add carrots, raisins, nuts, cinnamon, and vanilla.
7. Pour into well-greased and lightly floured tube pan or bundt pan (I also use bread pans sometimes).
8. Bake at 325°F for 70 minutes or until cake tests done.
9. Cool and top with frosting.

Cream Cheese Frosting:
• ¼ cup butter or margarine softened
• 1 package (3 oz.) cream cheese, softened
• 1 Tbs milk

Poppy Seed Almond Cake

• 3 cups flour
• 2 ¼ cups sugar
• 1 ½ tsp salt
• 1 ½ tsp baking soda
• 1 ½ tsp vanilla
• 2 tsp almond extract
• 1 ½ Tbs poppy seed
• 3 eggs
• 1 ½ cups milk
• 1 1/8 cups oil
• 1 ½ tsp butter flavoring

Directions

1. Mix all ingredients together.
2. Pour into 4 small, or 2 large bread pans, or 1 angle or bundt pan.
3. Bake 1 hour at 350°F.
4. Cool 5 minutes in pan and turn out.

Glaze:
• ¼ cup orange juice
• ½ t. almond extract
• ½ t. butter flavoring
• ½ t. vanilla
• ¾ cup granulated sugar

Stir together; put on cake with pastry brush.