2 c. flour
1/2 tsp. salt
1 tsp. baking soda
2 c. sugar
1 tsp. cinnamon
1 c. chopped pecans
3 eggs, beaten
1 c. vegetable oil
2 c. grated carrots
1 (8 oz.) can crushed pineapple, drained
2 tsp. vanilla

Combine first five ingredients. Stir in pecans. Combine remaining ingredients. Add to flour mixture, stirring just until dry ingredients are moistened. Pour into two greased and floured 8 1/2" x 4 1/2" x 3" loaf pans. Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and let cool on wire rack.