Ingredients

2 cups diced peeled carrots
3/4 cup butter or oleo, softened
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
pineapple frosting

Directions

Cook carrots in small amount of boiling slated 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.