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CARROT-PINEAPPLE CAKE

2 c. grated carrots
2 c. sugar
1 1/2 c. oil
4 eggs
2 c. sifted flour
2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 small can crushed pineapple

Icing:
8 oz. cream cheese
1 stick butter
1 tsp. vanilla
1 box powdered sugar

Beat carrots, sugar and oil well. Add eggs, one at a
time, beating after each one. Sift flour with soda, salt and
cinnamon. Add to first mixture. Then add crushed pineapple,
juice and all. Bake in 3 (8-inch) pans greased and floured.
Bake at 350 degrees for 35 minutes.

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