1 1/2 c. flour
1 1/2 tsp. baking soda
1/4 tsp. cinnamon
1/2 tsp. salt
3/4 c. sugar
2 lg. eggs, beaten
1/2 c. oil
1 tsp. vanilla
1 1/2 c. carrots, grated
3/4 c. pecans, chopped
1/2 c. raisins (opt.)
1/4 c. coconut
1/4 c. crushed pineapple, well drained (reserve juice for glaze)

In small bowl mix flour, baking soda, cinnamon and salt. In large bowl mix sugar, eggs, oil and vanilla with mixer on high speed until well blended. Add dry ingredients and carrots; beat at medium speed. Stir in remaining ingredients. Put into 2 greased bread pans. Bake 50 minutes at 350 degrees or until done. Remove from oven. Cool; frost with glaze.

GLAZE:

1/2 c. powdered sugar
Pineapple juice

To make glaze: Mix sugar, a tablespoon at a time, with pineapple juice until mixture is smooth.