3 eggs
2 c. sugar
3/4 c. oil
3/4 c. buttermilk
2 tsp. vanilla
2 c. sifted cake flour or 1 3/4 c. sifted all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrots
1/2 c. well drained pineapple
3 1/2 oz. flaked coconut
1 c. rice krispies
1 c. chopped nuts

Beat eggs until thick and light colored; add sugar gradually. Add oil, buttermilk, and vanilla. Sift flour; measure and sift together with soda, cinnamon, and salt. Add to first mixture, slowly. Add grated carrots, pineapple, coconut, rice krispies, and nuts; mix well. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 50 minutes. Place pan on rack and while hot, smooth buttermilk glaze over top.

GLAZE:

1 c. sugar
1/2 tsp. baking soda
1/2 c. buttermilk
1 stick butter
1 tbsp. corn syrup
1 tsp. vanilla

Mix in saucepan and bring to boil. Cook about 5 minutes and remove from heat. Add vanilla and pour mixture over cake.