1 (8 oz can crushed pineapple, drained 2 c sugar 1 tsp baking powder 2 tsp cinnamon 1 & 1/2 cups corn oil 2 cups coarsely shredded carrots, not packed down
3 c all-purpose flour 1 & 1/2 tsp baking soda 3 eggs 2 tsp vanilla 1 & 1/2 cups chopped pecans Rum Sauce - recipe follows
Rum Sauce Ingredients:
1 cup firmly packed dark brown sugar 1/2 cup half and half 1/4 cup rum (dark is best)
1/2 c dark corn syrup 1/4 c butter
Grease angel food cake pan. Drain pineapple and reserve juice. In a mixing bowl, mix flour, sugar, baking soda, eggs, oil, reserved pineapple juice or syrup, and vanilla. Beat at medium speed until blended.
With a spoon, stir in pineapple, carrots, and pecans.
Pour into greased pan. Bake in prehated oven at 325° until cake tester comes out clean - about 1 & 1/2 hours.
Top with rum sauce.
Rum Sauce Instructions:
In a saucepan, over low heat, stir together the sugar, corn syrup, cream, and butter. Stir constantly until it boils. Cool to warm, stirring occasionally.
Stir in rum and vanilla. Serve over carrot cake while warm.