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

Mix in large bowl.

Pour into a greased and floured 9 x 13 inch pan.

Bake at 350°F for 1 hour.

Glaze:

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

Boil for about 5 minutes. After boiling, add 1/2 teaspoon vanilla. Puncture cake numerous times with fork, then pour hot glaze on top.