Carrot Cake

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.

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