Carrot Cake

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs

3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
8 ounces crushed pineapple — drained
2 cups carrots — grated

3 1/2 ounces coconut
1 cup walnuts — chopped
Buttermilk Glaze
1 cup sugar
1 stick butter
1 tablespoon corn syrup

1/2 teaspoon baking soda
1/2 cup buttermilk
Cream Cheese Frosting
2 sticks butter
16 ounces cream cheese
2 teaspoons orange juice

8 cups powdered sugar
2 tablespoons vanilla
2 teaspoons grated orange peel

Preheat oven to 350
Grease 2 cake pans
Sift flour, soda, cinnamon, and salt together. Set aside

In large bowl beat eggs. Add oil, buttermilk, sugar, and vanilla. Mix well.
Add flour mixture, pineapple, carrots, coconut and nuts. Stir well.
Pour into prepared pans. Bake 55 minutes or until toothpick comes out clean.
While cake is baking prepare glaze in small saucepan.

Remove cake from oven and slowly pour warm glaze over hot cake.
Cool cake in pan until glaze is totally absorbed. about 15 minutes.

Cool completely out of pan.
Prepare frosting and frost cake. Refrigerate until frosting is set. Serve chilled.