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2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
3 eggs, well beaten
3/4 c. vegetable oil
3/4 c. buttermilk
2 c. sugar
2 tsp. vanilla extract
1 (8 oz.) can crushed
pineapple, drained
2 c. grated carrots
1 (3 1/2 oz.) can flaked
1 c. chopped walnuts
Buttermilk Glaze
Orange-Cream Cheese Frosting

Combine flour, soda, salt and cinnamon; set aside.
Combine eggs, oil, buttermilk, sugar and vanilla; beat until
smooth. Stir in flour mixture, pineapple, carrots, coconut and
chopped walnuts. Pour batter into 2 greased and floured 9-inch
round cake pans. Bake at 350 degrees for 35 to 40 minutes or until a
wooden pick inserted in center comes out clean. Immediately
spread Buttermilk Glaze evenly over layers. 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. Yield: One
2-layer cake.

Buttermilk Glaze:
1 c. sugar
1/2 tsp. baking soda
1/2 c. buttermilk
1/2 c. butter
1 Tbsp. light corn syrup
1 tsp. vanilla extract
Combine sugar, soda, buttermilk, butter and corn syrup
in a Dutch oven. Bring to a boil; cook 4 minutes, stirring
often. Remove from heat and stir in vanilla. Yield: about 1
1/2 cups.

Orange-Cream Cheese Frosting:
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese,
1 tsp. vanilla extract
2 c. sifted powdered sugar
1 tsp. orange juice
1 tsp. grated orange rind
Combine butter and cream cheese, beating until light and
fluffy. Add vanilla, powdered sugar, juice and rind; beat
until smooth. Yield: enough for 1 (2-layer) cake.

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