Carrot Cake

•   3 cups sifted flour
•   2 cups sugar
•   2 teaspoons cinnamon
•   1 1/2 teaspoons baking soda
•   1 1/2 teaspoons salt
•   1 teaspoon baking powder
•   Small can (8 oz.)crushed pineapple, drained, reserve juice
•   3 eggs, beaten
•   1 1/2 cups vegetable oil
•   2 teaspoons vanilla
•   2 cups shredded carrots, loosely packed
•   1 1/2 cups chopped pecans or walnuts Frosting:
•   3 ounces cream cheese
•   2 cups confectioners' sugar, sifted
•   1/2 teaspoon vanilla
•   1/2 teaspoon maple flavoring (optional)

Mix together all of the dry ingredients. Add the pineapple juice, eggs, oil and vanilla. Beat 3 minutes.

Fold in pineapple, carrots and nuts.

Bake in a greased and floured tube pan in a 325 °F. oven for 1 1/2 hours. Cool and frost.

Make the frosting: Beat together the softened cream cheese with the remaining ingredients until smooth