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
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.

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