Carrot Cake #2

3 c Flour

2 c Sugar

1 ts Salt

1 ts Soda

1 ts Cinnamon

3 Beaten eggs

1 1/2 c Vegetable oil

2 c Grated carrots

1 sm Cn crushed pineapple

2 ts Vanilla

1 1/2 c Chopped pecans

Glaze: 2 c Sugar

1 c Milk

1 ts Butter

1 ts Vanilla

Into a large mixing bowl sift dry ingredients. Add eggs, oil, carrots, & pineapple. Mix well. Add vanilla & pecans. Bake in tube pan or 6 1/2x 10 1/2-inch oblong cake pan for one hr. at 350 degrees. Glaze with the

following, if desired. Glaze: Combine sugar & milk in saucepan. Bring to a boil & cook over low heat until mixture forms a soft ball in water. Cool. Add butter & vanilla; beat until creamy. Pour over cake. ~-