Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.

In a large bowl, combine eggs, sugar, and vegetable oil. Beat well.

In a separate bowl, combine flour, baking soda, salt, and cinnamon.

Gradually add the dry ingredients to the wet ingredients, beating well after each addition.

Stir in grated carrots, chopped pecans, drained crushed pineapple, and vanilla extract.

Pour the batter into the prepared tube pan.

Bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.