4 cups all-purpose flour
3 cups white sugar
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoons salt
4 carrots, grated
1/2 cup vegetable oil
1/4 cup white sugar
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 (15 ounce) can crushed pineapple juice concentrate
1 (16 ounce) can cherry pie filling
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
In a large bowl, combine the flour, sugar, eggs and baking soda. Beat in the salt, cinnamon, baking soda and salt. Mix thoroughly. Stir together the carrots, oil and remaining sugar until well blended. Gradually add the oil, mixing well after each addition. Fold in the pineapple juice, cranberry pie filling and pineapple concentrate. Pour batter into prepared pans.
Bake in the preheated oven for 60 minutes. Cool on a wire rack.