Carrot Bundt Cake

3 C Flour
1 t Baking Powder
1/2 t Salt
1 C Pecans, Chopped
2 C Brown Sugar
1 C Oil
3 Large Eggs
1 t Vanilla
4 C Shredded Carrots
1 C Crushed Pineapple, Drained or Dried Cranberries

Glaze
1 C Sugar
1/2 C Buttermilk
1 T Light Corn Syrup
1/2 t Baking Soda

Preheat oven to 350 degrees. Spray a Bundt pan with Pam.

Whisk flour, baking powder and salt in a bowl, stir in nuts. Whisk 2 cups sugar, oil, eggs, and vanilla in another bowl until well mixed. Fold in carrots & pineapple. Add the flour mixture and mix just until completely blended.

Scrape the batter into the prepared pan. Bake until the top springs back when lightly touched in the center, 1 hour to 1 hour and 15 minutes. Cool in the pan for 10 minutes.
While the cake is cooling 10 minutes make glaze by adding the sugar,buttermilk, corn syrup and baking soda to a saucepan over medium heat. Cook, stirring constantly until glaze turns a caramel color about 10-12 minutes.
Turn cake onto serving plate and poke cake with a fork or skewer. Pour hot caramel mixture over cake by tablespoon full.