1 (15 1/4 oz.) can crushed pineapple, drained
3 eggs
2 c. sugar
1 1/4 c. vegetable oil
3 c. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 1/2 c. grated carrots
1 c. chopped pecans
2 tsp. vanilla

Preheat oven to 350 degrees. Drain crushed pineapple, set aside. In large mixing bowl cream together eggs, sugar and oil. Set aside. In another bowl combine flour, baking soda, salt and cinnamon, mix well. Add flour mixture to egg mixture beating thoroughly. Fold in carrots, pineapple, nuts and vanilla. Turn batter into oiled and lightly floured tube pan. Bake at 350 degrees for 60 to 75 minutes until tester comes out clean. Place cake upside down on cake rack. Remove when cool.