Buttermilk glaze: 1c sugar 1/2t soda 1/2c buttermilk 1/2c butter 1T light corn syrup 1t vanilla Combine all ingredients, but vanilla, in dutch oven; bring to boil, cook 4 min, 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 1t vanilla 2c sifted powdered sugar 1t orange juice 1/2t grated orange peel Combine butter and cr cheese, beating until light and fluffy. Add vanilla, powdered sugar, oj, and orange peel. Mix well.

Cake:
2c flour
2t soda
1/2t salt
2t cinnamon
3 eggs, well beaten
3/4c veg oil
¾c buttermilk
2c sugar
2t vanilla
1 (8oz) can crushed pineapple, drained
2c grated carrots
3.5 oz flaked coconut
1c chopped walnuts
Handful of golden raisins

2 c flour 2 t soda 1/2 t salt 2 t cinnamon 3 eggs, well beaten 3/4 c veg oil 2 c sugar 2 t vanilla 1 (8oz) can crushed pineapple, drained 2 c grated carrots 3 5 oz flaked coconut 1 c chopped walnuts

Preheat oven to 350. Combine flour, soda, salt, cinnamon; set aside. Combine eggs, oil, buttermilk, sugar, vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut, nuts, raisins.

Pour into 2 greased and floured 9” round pans. Bake at 350 for 35-40 minutes or until toothpick inserted into the center comes out clean. Immediately pour buttermilk glaze over layers.

Cool in pans 15 min, remove from pans and cool completely. Spread orange cream cheese frosting between layers, top, and sides of cake. Store cake in frig.