DELUXE CARROT CAKE
Rec.food.cooking/linda1994

2 cups ALL-PURPOSE FLOUR
2 tsp. BAKING SODA
2 tsp. CINNAMON
1/2 tsp. SALT
3 large EGGS, well beaten
2 cups GRANULATED SUGAR
3/4 cup OIL
3/4 cup BUTTERMILK
2 tsp. VANILLA
1 can PINEAPPLE, crushed, well drained (8 ozs)
2 cups CARROTS, very finely grated
1 cup WALNUTS, chopped
1 cup COCONUT, flaked
BUTTERMILK GLAZE (recipe below)

Preheat oven to 350-degrees.
Sift together flour, soda, cinnamon and salt; set aside.Beat eggs until lemon colored. Beat in sugar, oil,buttermilk and vanilla. Stir in flour mixture. Stir in pineapple, carrots, nuts and coconut.
Pour batter into a lightly greased and floured 9x13-inch pan. Bake for 50 to 60 minutes; until cake tests done with a toothpick.

BUTTERMILK GLAZE
1 cup GRANULATED SUGAR
1/2 cup BUTTERMILK
2 TBS BUTTER or MARGARINE
1 TBS WHITE CORN SYRUP

Combine all ingredients in a saucepan. Bring to a boil. Boil 5 to 6 minutes, until thick and syrupy.Poke holes in top of cake with wooden pick or fork. Pour glaze over top while cake is still hot.
Makes 16 to 20 servings.