Glazed Carrot Cake

Heat the oven to 350 degrees.

Butter the bottoms of two 9-inch round cake pans and fit with a circle of parchment paper. Butter the sides and bottom of the paper and dust with flour. Set aside.

In a large bowl, sift the flour, baking soda, cinnamon, and salt together. Set aside. Whisk to gether the eggs, oil, buttermilk, sugar, and vanilla for about 2 minutes, until combined. Stir into the flour mixture. Add the pinapple, carrots, raisins, coconut, and pecans. Stir to combine

Divide the batter between the pans and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Eight minutes before the cakes are done, prepare the glaze. Bring the corn syrup, baking soda, buttermilk, sugar and butter to a medium boil for 3 to 5 minutes. Pour the glaze over the hot cakes in their pans. Cool on wire racks.

To make the frosting, place the cream cheese and butter in a bowl and beat on high for 2 minutes. Reduce to medium speed and add powdered sugar and lemon juice. Beat until smooth.

Spread 1/3 of the frosting on the first cake layer, top with the second layer, and frost the top and sides with remaing frosting.