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Carrot Cake:
Cream Cheese Frosting:
Preheat oven to 350°F. In a medium bowl combine dry ingredients: sugar, flour, baking powder, baking soda, cinnamon and salt.
In seperate bowl, combine vegetable oil, eggs, carrots, crushed pineapple with syrup and vanilla. Mix with a hand mixer at medium speed until all ingredients are combined (about 2 minutes). Gradually add dry mixture to wet ingredients; mix well after each addition. Grease a 9x9-inch or 11x7.5- inch pan (anything larger will come out too thin) and pour batter into the pan. Bake for 35 minutes or until golden brown.
To make cream cheese frosting: combine all ingredients in a bowl and mix until smooth. Let cake cool and top with frosting.
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