Carrot Pineapple Cake

1 cup oil

1-1/2 cups sugar

3 eggs

2 teaspoons soda

1 teaspoon salt

1 teaspoon cinnamon

2 cups flour

One 8-ounce can crushed pineapple, drained

1 cup coconut

1 cup chopped nuts

2 cups finely grated carrots

Glaze:

1 cup powdered sugar

1 tablespoon mayonnaise

1 tablespoon water

1/2 teaspoon vanilla extract

1/2 teaspoon pineapple extract

Utensils: 9 x 13 inch pan

Preheat oven to 350F. Beat oil and sugar well. Add eggs one at a time, beating well after each addition. Mix dry ingredients together and sift. Add grated carrots, drained pineapple, nuts and coconut. Bake 35-45 minutes. Cool. Glaze while slightly warm.

Glaze:
Blend by hand, sugar, mayonnaise, water, vanilla extract and pineapple extract. Blend with a fork until sugar dissolves and glaze is smooth. This amount slightly glazes warm cake. If thicker glaze is desired, double the recipe.

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Cajun Country -- New Iberia, Louisiana