Pineapple Carrot cake

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 pound carrots, grated
1/2 cup diced fresh pineapple
Beat the sugar, oil, and eggs together .   Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between  2 9 inch pans. Bake @ 350 for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

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