Blue Ribbon Carrot Cake

2 cups Flour all-purpose
2 teaspoons Soda
1/2 teaspoon Salt
2 teaspoons Cinnamon ground
3 Eggs well beaten
3/4 cup Oil vegetable
3/4 cup Buttermilk
2 cups Sugar
2 teaspoons Vanilla extract
8 ounces Pineapple, crushed drained
2 cups Carrots grated
3 1/2 ounces Coconut flaked
1 cup Walnuts chopped

BUTTERMILK GLAZE:
1 cup Sugar
1/2 teaspoon Soda
1/2 cup Buttermilk
1/2 cup Butter
1 tablespoon Syrup light corn
1 teaspoon Vanilla extract

ORANGE-CREAM CHEESE FROSTING
1/2 cup Butter softened
8 ounces Cream cheese softened
1 teaspoon Vanilla extract
2 cups Sugar, powdered sifted
1 teaspoon Orange juice
1 teaspoon Orange rind grated

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" round cake pans. Bake at 350�F 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.

Buttermilk Glaze: 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: Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, juice, and rind; beat until smooth. Yield: enough for one 2-layer cake.