Mother writes, “I make two cakes in square cake pans and freeze one of them. They freeze great. The recipe is one I made up. It’s better than the recipes I got out of cookbooks. The frosting is delicious. Make some!”

For the State Fair entry cake, I make a 3-layer cake using an extra ½ teaspoon of baking soda in the mix and then baking in three 8-inch round pans. Bake at 350°F for 40 minutes. Watch the edges of the layers, they go from done to burn quickly. Cool 30 minutes in pans. Turn out onto racks until thoroughly cool. Chill frosting before using. A chopstick through the center of the layers helps keep the sides vertical until the frosting sets.

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 cup cooking oil
• 1 20-oz can crushed pineapple, drained
• 1/2 cup chopped raisins, dredged in flour

• 2 cups sugar
• 1 teaspoon salt
• 4 eggs
• 4 cups grated raw carrot
• 1 cup chopped walnuts

1. Stir together flour, sugar, soda, salt and cinnamon; mix thoroughly. In a large mixing bowl, beat eggs until frothy. Slowly beat in oil.
2. Gradually add flour to the oil and egg mixture beating until smooth. Add carrots, pineapple nuts and raisins. Mix well.
3. Pour into 2 bread pans or 1 large loaf pan.
4. Bake in pre-heated oven at 350°F. for 50 minutes or until toothpick inserted in center comes out clean.
   • Cream Cheese Frosting:In a small bowl blend 4 tablespoons of soft butter until smooth. Add 2 8-ounce packages of softened cream cheese. Gradually add 4 1/3 cups of powdered sugar. Beat until smooth and creamy. Stir in 1 teaspoon vanilla. Optional: 1/2 teaspoon maple flavoring.