1 cup white sugar
3/4 teaspoon salt
2 cups shredded carrots
2 cucumbers, peeled and sliced
1 cup water
1 cup vegetable oil
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
Preheat oven to 450 degrees F (220 degrees C). Lightly oil a 9x13 inch baking dish.
In a large bowl, gently stir together the sugar and salt. Transfer the mixture to the baking dish.
Sprinkle the carrots with 1/2 teaspoon of the water, and bring the mixture to a boil. Reduce heat to medium and simmer for 3 to 5 minutes.
Remove the vegetables from the sauce, and stir in the oil, 1 cup of sugar and egg yolks. Add the cooked mixture to the remaining 1-cup of sugar, reduce heat to medium and simmer for 3 to 5 minutes.
Combine ingredients, and stir together in the sugar mixture. Transfer the mixture to the prepared baking dish, and sprinkle the remaining 1/4 cup of maraschino cherries over the carrots.
Bake for approximately 25 to 30 minutes in the preheated oven, or until carrots are tender and the glaze is cool.