2 c. all-purpose flour
1/2 tsp. salt
3 eggs, well beaten
3/4 c. buttermilk
2 tsp. vanilla
2 c. grated carrots
1 c. chopped nuts
2 tsp. baking soda
2 tsp. cinnamon
3/4 c. vegetable oil
2 c. sugar
1 (8 oz.) can crushed pineapple, drained
1 (3 1/2 oz.) can flaked coconut

Combine flour, soda, salt and cinnamon and set aside. Combine eggs, oil, buttermilk, sugar and vanilla and beat until smooth. Stir in flour mixture, pineapple, carrots, coconut and chopped nuts. Pour batter into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 35 to 40 minutes or until wooden pick comes out clean.

Immediately spread Buttermilk Glaze evenly over layer. Cool in pans 15 minutes. Remove from pans and let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.

BUTTERMILK GLAZE:

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

Combine sugar, soda, buttermilk, butter and corn syrup in a Dutch oven. Bring to boil, cook 4 minutes stirring often. Remove from heat and stir in vanilla.

Makes about 1 1/2 cups.

ORANGE-CREAM CHEESE FROSTING:

1/2 c. butter, softened
1 tsp. vanilla
1 tsp. orange juice
1 (8 oz.) pkg. cream cheese, softened
2 c. sifted powdered sugar
1 tsp. grated orange rind

Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, juice and rind beating until smooth.