2 c. flour
1 1/2 c. sugar
2 tsp. baking soda
1 tsp. nutmeg
1/2 c. oil
2 c. shredded carrots
1 can (8 1/2 oz.) crushed pineapple, well drained
3/4 c. buttermilk
2 tsp. vanilla
1 tsp. cinnamon
3 eggs
1 c. flaked coconut
1 c. chopped nuts

Sift together flour, sugar, soda, cinnamon, nutmeg and salt into mixing bowl.

Beat eggs, oil, buttermilk and vanilla together; add to dry ingredients. Blend well. Mix in pineapple, carrots, chopped nuts and coconut.

Turn into greased and floured 9x13 inch pan. Bake at 350 degrees 45 minutes or until cake tests done. Remove from oven. With fork poke lots of holes in top. Immediately spread with HOT Buttermilk Glaze.

BUTTERMILK GLAZE:

2/3 c. sugar
1/4 tsp. baking soda
1/3 c. buttermilk
1/3 c. butter
2 tsp. light syrup
1/2 tsp. vanilla

In saucepan combine sugar, soda, buttermilk, butter and corn syrup; simmer 5 minutes. Add vanilla, then pour over cake.