Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in large bowl until lemon-colored; beat in sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in pineapple, nuts, carrots and raisins. Pour batter into lightly greased and floured 13 x 9 inch baking pan. Bake at 350ºF. for 55 to 60 minutes until cake tests done when wooden pick is inserted in center. 

GLAZE FROSTING:

1 cup of sugar
1/2 cup of buttermilk
1/2 cup of  margarine
1 tablespoon of  white corn syrup
1/2 teaspoon of baking soda
1 teaspoon of vanilla

Combine all ingredients except vanilla in saucepan; bring to boil. Boil 5 to 6 minutes until thick and syrupy; add vanilla. Poke holes in top of cake with fork; pour glaze over top while cake is still hot. 

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