1 (8 3/4 ounce) can crushed pineapple in syrup
3 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
2 cups coarsely shredded carrots, loosely packed
1 1/2 cups broken pecans

Grease a 10 x 4-inch angel cake pan.

Drain pineapple and reserve syrup.

In large bowl of an electric mixer, stir together flour, sugar, baking soda, baking powder, salt and cinnamon. Make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla extract into it. Beat at medium speed until blended. With a spoon, stir in reserved pineapple, carrots and pecans. Pour into the prepared pan. Bake in a preheated 325 degree F oven until a cake tester inserted in the center comes out clean, about 1 1/2 hours.

Place pan on a wire rack to cool for 10 minutes. Loosen edges; turn out on rack; cool completely. Serve warm or cold with Rum Sauce.

Rum Sauce
1 cup packed dark brown sugar
1/2 cup dark corn syrup
1/2 cup light cream
1/4 cup butter
1/4 cup light rum
1 teaspoon vanilla extract

In a 2-quart saucepan over low heat, mix together the sugar, corn syrup, cream and butter, stirring constantly until mixture boils.

Cool to warm, stirring occasionally. Stir in rum and vanilla extract.

Serve warm with Carrot Cake. Sauce may be made ahead, stored in the refrigerator and reheated gently.