3 c. "Swans Down" cake flour
1 tsp. baking soda
1 tsp. cinnamon
2 c. sugar
1 1/2 c. "Crisco" oil
3 lg. eggs
2 tsp. vanilla
1 sm. can crushed pineapple, do not drain
2 c. grated, fresh carrots
1 c. chopped nuts

GLAZE:

1 c. sugar
1/2 c. buttermilk
1 tbsp. white "Karo" syrup
1 cube butter
1/2 tsp. baking soda
1 tsp. vanilla

Combine flour, baking soda and cinnamon; sift into bowl and set aside.

Combine sugar, oil, eggs and vanilla; beat until blended. Add the dry ingredients; blend in but do not overmix. Fold in pineapple, carrots and nuts.

Put in buttered (or non-stick) bundt pan. Bake in 325 degree oven for 1 hour or until tests done with toothpick. Cool in inverted pan for 10 minutes before turning out on plate or rack to cool.

Mix together all glaze ingredients and boil for 5 minutes in saucepan. Let mixture cool a bit to help thicken. (Mixture will be thin.) Pour over cake. Refrigerate until served. 8-10 servings.