Pineapple Carrot Cake

This recipe isn't in Grammy's handwriting. Since it is noted as being from the kitchen of Alta Camp, it is probably in Alta's handwriting. Alta's notes at the bottom of the recipe, "Better if made several days ahead and kept in ref [refrigerator]."

Ingredients for cake:

• 1 1/4 cups salad oil
• 3 eggs
• 2 cups sugar
• 2 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons vanilla
• 1 cup grated carrot
• 1 cup drained crushed pineapple
• 1 cup nuts

Ingredients for glaze:

• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/4 cube Nerco [probably a brand of margarine—I'd use butter]
• 1/2 tablespoon corn syrup
• 1/4 cup buttermilk
• 1/2 teaspoon vanilla

Instructions for cake:

1. In a bowl, mix salad oil, eggs, and sugar
2. Sift together in a separate bowl flour, baking soda, salt, and cinnamon
3. Beat dry mixture into first wet mixture
4. Mix in vanilla
5. Add carrot, pineapple, and nuts
6. Pour into well-greased 13-inch by 9-inch by 2-inch pan
7. Bake at 325°F for 55 minutes
8. Test middle with toothpick. When it comes out clean, it's done

Instructions for glaze:

1. While cake bakes, combine ingredients in a large saucepan over low heat for 5 minutes
2. After cake is baked, pour glaze slowly over hot cake