2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
3/4 c. vegetable oil
3/4 c. buttermilk
2 c. sugar
2 tsp. vanilla
1 (8 oz.) can crushed pineapple (drained)
1 c. chopped walnuts
2 c. grated carrots

BUTTERMILK GLAZE:

1 c. sugar
1/2 tsp. baking soda
1/2 c. buttermilk
1/4 lb. butter
1 tbsp. corn syrup, light
1 tsp. vanilla

CREAM CHEESE FROSTING:

1/4 lb. butter
8 oz. cream cheese, room temperature
1 tsp. vanilla
2 c. powdered sugar
1 tsp. orange juice
1 tsp. grated orange peel

Grease a 13 x 9 pan. Sift flour, baking soda, cinnamon and salt. Set aside. Beat eggs, add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots and walnuts. Stir well. Pour in pan. Bake at 350 degrees for 55 minutes.

While cake is baking, prepare BUTTERMILK GLAZE: In saucepan combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to boil. Cook 5 minutes stirring occasionally remove from heat and add vanilla.

Remove cake from oven and pour glaze over hot cake slowly. Cool in pan about 15 minutes. Turn out and cool completely.

CREAM CHEESE FROSTING:

Cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and orange peel. Mix until smooth. When cake is cool, frost. May be refrigerated for several days.