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CARROT CAKE

Cake:

3 eggs
1 1/2 c. sugar
1 1/8 c. salad oil
1 1/2 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
2 small jars baby food carrots
1 (No. 2) can crushed
pineapple, drained
3/4 c. raisins (sprinkled with
flour)
1/2 c. nuts (optional)
1 tsp. vanilla

Frosting:
1 (8 oz.) pkg. cream cheese
2 c. powdered sugar
1 tsp. vanilla
2 Tbsp. butter
dash of salt

Cake: Combine eggs, sugar and oil. Beat and set aside.
Sift together flour, soda, cinnamon and salt. Add to egg
mixture. Combine with remaining ingredients. Grease and flour
9 x 13-inch pan. Bake at 350 degrees for 30 to 40 minutes. This
moist cake freezes well. Frost a cooled cake.
Frosting: Cream together cream cheese, powdered sugar,
vanilla, butter and salt. Spread on cake.

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