Ingredients:

2 cups flour

2 cups sugar

2 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp baking powder

1/4 tsp salt

2 cups shredded carrots

1 1/2 cups chopped walnuts

3 eggs

1  81/4-ounce can crushed pineapple, drained

1/2 cup coconut

1/4 cup buttermilk

1/4 cup cooking oil

1 1/2 tsp vanilla

1/2 cup sugar

1/4 cup buttermilk

1/4 cup butter or margarine

2 tsp light color corn syrup

Cream Cheese Frosting (see below)

1.  Pre heat oven to 350.  Grease and lightly flour two 9 x 1 1/2-inch round baking pans.  Set aside.  In a large bowl, combine flour, 2 cups sugar, baking soda, cinnamon, baking powder, and salt.  Stir in shredded carrots, 1 cup of walnuts, eggs, drained pineapple, coconut, 1/4 cup buttermilk, oil, and 1 tsp of vanilla.  Pour batter into prepared pans.

2.  Bake in a preheated oven 40 - 45 minutes or until cakes spring back when touched.  Meanwhile, in a medium saucepan, combine 1/2 cup sugar, 1/4 cup buttermilk, 1/4 cup butter,  and corn syrup.  Bring to boiling, reduce heat.  Cook and stir 4 minutes.  Remove from heat, stir in remaining 1/2 tsp of vanilla.  Pour evenly over tops of cakes.  Let cakes stand in pans on wire racks for 15 min.  Remove from pans, cool completely on racks. 

3.  To assemble, frost one of the cake layers with some frosting.  Add remaining layer, frost top and sides with remaining frosting.  Sprinkle with remaining 1/2 cup of walnuts.  Cover and chill to store.  Makes 16 servings.

Cream Cheese Frosting: 

Beat two 3-ounce packages of softened cream cheese, 1/2 cup butter or margarine, and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy.  Gradually add 4 1/2 cups sifted powdered sugar, beating to spreading consistency.