CARROT PINEAPPLE CAKE

Sift together into large bowl -
3 Cups sifted all purpose flour
2 Cups sugar
2 Teaspoons baking powder
2 Teaspoons soda
2 Teaspoons ground cinnamon
1 Teaspoon salt
Add -
1 1/3 Cups salad oil
4 eggs
2 Cups finely shredded carrots
1 Cup crushed pineapple (with syrup)
2 Teaspoons vanilla
Mix til moistened, beat 2 minutes at medium speed with
electric mixer. Bake in greased and lightly floured pan in moderate
oven 350 degrees about 35 minutes or until done.
FROSTING
6 ounces cream cheese (softened)
2 Tablespoons butter (softened)
2 Teaspoons vanilla
4 Cups sifted confectioners sugar
1/2 or 1 Cup pecans (optional)

( I have made this for years and realize you all have a carrot cake recipe, but thought it would be good to have it posted on here!)

Banana Nut Cake

2 1/2 Cups Flour
1 2/3 Cup sugar
1 1/4 teaspoon baking powder
1 1/4 teaspoons soda
1 teaspoon salt
2/3 Cup soft shortening
2/3 Cup buttermilk
1 1/4 Cups mashed ripe bananas (about 3)
3 eggs
1/2 to 2/3 Cup nuts

Blend flour, sugar, baking powder, soda, and salt. Add shortening, half of buttermilk and mashed
bananas. Beat 2 minutes on medium speed or 300 strokes by hand. Add eggs and rest of
buttermilk. Beat 2 more minutes. Fold in nuts. Bake layers about 35 minutes, oblong 45 to
50 minutes. Cool. Finish with butter icing, ot frost with whipped cream and decorate with
bananas, if desired.
(I have used this recipe for banana cake or bread forever.
I like it because it is moist and not dry)