2 c. flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
3/4 c. oil
3/4 c. buttermilk
3 eggs
2 c. granulated sugar
2 c. shredded carrots
1 (8 oz.) can crushed pineapple, drained
1 1/3 c. coconut
1 c. chopped walnuts

Heat oven to 350 degrees. Mix flour, baking soda, cinnamon and salt; set aside. Whisk oil, buttermilk, and eggs in large bowl until well blended. Add granulated sugar, carrots, pineapple, coconut, walnuts and flour mixture; mix well.

Pour into greased and floured 13x9 baking pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean.

GLAZE:

3/4 c. sugar
1/2 c. buttermilk

Heat granulated sugar and buttermilk in saucepan over low heat until sugar is dissolved. Pour over hot cake; cool.

FROSTING:

1 (8 oz.) pkg. cream cheese
1/4 c. butter, softened
1 tsp. vanilla
1 lb. sifted powdered sugar

Beat cream cheese and butter at medium speed with electric mixer until light and fluffy. Blend in vanilla. Gradually add powdered sugar, beating until well blended. Frost glazed cake; refrigerate. Makes 16 servings.