Carrot Pineapple Bread

3 eggs
2 cups granulated sugar
1 cup vegetable oil
1 cup finely shredded carrots
1 (8 ounce) can crushed pineapple, undrained
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt

In a mixing bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla extract.

Combine dry ingredients; beat into carrot mixture. Pour into two greased 8 x 4-inch loaf pans. Bake at 325 degrees F for 60 to 70 minutes or until a wooden pick inserted near the center comes out clean.

Cool in pans for 10 minutes; remove to a wire rack to cool completely.