2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt

Sift top ingredients together.

3 eggs, beaten
2/3 c. oil
3/4 c. buttermilk
2 c. sugar
2 tsp. vanilla

Mix and add these to the sifted dry ingredients.

1 sm. can crushed, drained pineapple
2 c. grated carrots
3 1/2 oz. shredded coconut
1 c. chopped walnuts

Add to other ingredients, bake at 350 degrees for 55 minutes.

FROSTING FOR CARROT CAKE:

Mix:

1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1 cube butter
1 teaspoon light corn syrup

In pan; bring to a boil and boil for 5 minutes. Add 1 teaspoon vanilla, stir and pour over warm cake.