Carrot Cake

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

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 nuts.

Pour batter into 2 greased and floured 9 inch round pans. Bake at 350 for 35 to 40 minutes or until toothpick inserted in center comes out clean.

Immediately pour 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.

BUTTERMILK GLAZE:
1c. sugar
1/2tsp. soda
1/2c. buttermilk
1/2c. butter
1Tbsp. Light corn syrup
1tsp. 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. Pour over cake layers in pan.

ORANGE CREAM CHEESE FROSTING:
1/2c. butter, softened
1 (8oz.) pkg. cream cheese, softened
1tsp. vanilla
2c. sifted powdered sugar
1tsp. orange juice
1/2tsp. grated orange peel
Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, orange juice and orange peel; beat until smooth. (You may need to add more powdered sugar to get the desired consistency for spreading.) Spread on cake.
I know it sounds like a good bit of work, but it is SOOOOO good