A simple but delicious carrot cake
Pre-heat the oven to 350°.
Spray or butter and flour a 12-inch Bundt pan.
Drain the pineapple, reserving the juice. You should get about ¼ cup of juice. Adjust as necessary to get to the ¼ cup.
In a large mixing bowl, mix together the all-purpose flour, the sugar, cinnamon, baking soda, baking powder and the salt.
Stir in the reserved juice, the beaten eggs, oil, and the vanilla. Make sure it is all moistened.
Stir in the crushed pineapple, the chopped nuts, and the grated carrots.
Stir to thoroughly combine.
Spread the batter into the prepared Bundt pan. Tap the pan to release any large air pockets.
Bake the cake for 60 minutes or until a cake tester inserted into the center comes out clean and the cake is golden brown.
Let the cake cool for 10 to 15 minutes to stabilize before unmolding and cooling completely, usually about an hour or 2 more.
Mix together the cream cheese and the powdered sugar and the vanilla.
Add enough milk to make a barely pourable glaze. Pour over the cooled cake