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: 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.