Carrot, Pineapple and Nut Cake with Milk Glaze
From: Kim,La.

2 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 cups sugar
3/4 cup oil
3/4 cup buttermilk
2 tsp. vanilla
1 can (8 1/4 oz.) crushed pineapple,
well-drained
2 cups grated carrots
1 cup chopped walnuts
1 cup flaked coconut or 1 cup raisins
(white)

Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in large bowl until lemon-colored; beat in sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in pineapple, nuts, carrots and raisins. Pour batter into lightly greased and floured 13 x 9 inch baking pan. Bake at 350 degrees for 55 to 60 minutes until cake tests done when wooden pick is inserted in center.

--GLAZE FROSTING:--

1 cup sugar
1/2 cup buttermilk
1/2 cup margarine
1 tbsp. white corn syrup
1/2 tsp. baking soda
1 tsp. vanilla

Combine all ingredients except vanilla in saucepan; bring to boil. Boil 5 to 6 minutes until thick and syrupy; add vanilla. Poke holes in top of cake with fork; pour glaze over top while cake is still hot.