2 c. all-purpose flour
1 1/2 c. sugar
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
3/4 c. buttermilk
3 eggs, beaten to blend
1/2 c. vegetable oil
2 tsp. vanilla
2 c. finely shredded peeled carrots
1 (8 oz.) can crushed pineapple, drained
1 c. chopped walnuts

Preheat oven to 350 degrees. Combine first 5 ingredients in medium bowl. Stir together buttermilk, eggs, oil and vanilla in large bowl. Add dry ingredients and stir until well blended. Mix in carrots, pineapple and walnuts.

Pour batter into 9 x 13 inch glass oven proof baking dish. Bake 45 minutes or until tester inserted in center comes out clean. Cool drizzle with hot buttermilk glaze.

BUTTERMILK GLAZE:

2/3 c. sugar
1/3 c. butter, melted
1/3 c. buttermilk
2 tbsp. white corn syrup
1/4 tsp. baking soda
1/2 tsp. vanilla

Combine first 5 ingredients in heavy medium saucepan, bring to boil over medium heat, stirring frequently. Boil until slightly thickened, about 5 minutes. Remove from heat. Stir in vanilla. Pour over cake immediately. Cool slightly before serving. Makes 1 1/4 cups.