1 (6 oz.) orange Jell-O
1/2 tsp. salt
3 c. boiling water
2 (8 3/4 oz.) cans crushed pineapple, undrained
1 tbsp. lemon juice
2 c. carrots, grated
2/3 c. pecans, chopped

Mix and dissolve first three ingredients. Add pineapple and lemon juice. Chill and fold in carrots and pecans. Place in a 13" x 9" pan.