2 c Diced peeled carrots
3/4 c Butter or oleo; softened
1 c Sugar
1 Egg
1 ts Vanilla
2 c Flour
2 ts Baking powder
1/2 ts Salt

-PINEAPPLE FROSTING-
1 1/4 c Sifted powdered sugar
2 tb Softened butter or oleo
2 tb Pineapple preserves
Milk; enough for spreading
-consistency

Cook carrots in small amount of boiling salted water rill tender. Drain and
mash (should measure 1 cup). Cool. Cream butter and sugar. Add egg and
vanilla, beat till fluffy. Stir in carrots. Stir together flour, baking
powder and salt, blend into batter. Drop from teaspoon onto ungreased
cookie sheet. Bake 375-f for 12 minutes. Cool and spread with frosting.

Pineapple Frosting: Blend 1-1/4 cup sifted powdered sugar, 2 tablespoons
softened butter or oleo, 2 tablespoons pineapple preserves until smooth.
Add enough milk till spreading consistency.

Yields
36 Servings