Carrot

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

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.

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