2 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp. vanilla
1 (8 oz.) can crushed pineapple, well-drained
1 cup chopped walnuts
2 cups grated carrots
1 cup flaked coconut or raisins

Preheat oven to 350°F. Sift together flour, baking soda, cinnamon and salt; set aside.

Beat eggs in large bowl until lemon-colored; beat in sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in pineapple, nuts, carrots and coconut (or raisins). Pour batter into lightly greased and floured 13x9-inch baking pan.

Bake at 350°F for 55 to 60 minutes until cake tests done when wooden pick is inserted in center.

GLAZE FROSTING:

1 cup sugar
1/2 cup buttermilk
1/2 cup (1 stick) butter
1 tbsp. white corn syrup
1/2 tsp. baking soda
1 tsp. vanilla

Combine all ingredients except vanilla in saucepan; bring to boil. Boil 5 to 6 minutes until thick and syrupy; add vanilla. Poke holes in top of cake with fork; pour glaze over top while cake is still hot.