2 c. flour
1 c. sugar
1 tsp. baking soda
3 eggs
2 tsp. vanilla
2 c. loosely packed, finely shredded, (not grated) carrots
1 c. each flaked coconut and chopped pecans or walnuts
1 (8 oz.) can crushed pineapple, well drained
1 1/2 tsp. cinnamon
1/2 tsp. each salt and nutmeg
1/8 tsp. cloves
3/4 c. buttermilk
1/2 c. oil

In large bowl mix flour, sugar, cinnamon, baking soda, salt, nutmeg and cloves. In small bowl beat eggs slightly; stir in buttermilk, oil and vanilla (mixture will look curdled). Add to flour mixture; mix until smooth and well blended. Stir in carrots, coconut, walnuts and pineapple. Pour into greased and floured 9-cup tube pan or 13 x 9 x 2 inch baking pan.

Bake in preheated 350 degree oven 45-50 minutes or until cake pulls away from sides of pan and middle of cake springs back when lightly touched. Meanwhile prepare Glaze. For tube pan: Cool in pan on rack 10 minutes. Remove from pan; place on rack over waxed paper. Prick cake all over with fork; drizzle Glaze over top and brush on sides, cool on rack. Slice to serve.

For 13 x 9 x 2 inch pan: Cool in pan on rack 5 minutes. Prick cake with fork; drizzle Glaze evenly over top. Cool in pan on rack.

GLAZE:

1 (16 oz.) box 10X confectioners' sugar
1/2 tsp. vanilla
1/2 c. milk

Place sugar in bowl, add vanilla. Slowly add milk, a tablespoon at a time until desired consistency is reach. Glaze cake. Serve.