Carrot Cake with Buttermilk Glaze

For the cake:
Line 3 (9-inch) round cake pans with waxed paper. Lightly grease under and on top of the waxed paper, then flour. Set aside.

Stir flour, baking soda, salt, and cinnamon. Set aside.

Beat eggs, sugar, oil, buttermilk, and vanilla at medium speed until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots, coconut, pineapple and pecans. Pour into cake pans.

Bake at 350ºF for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean.

For the buttermilk glaze:
In a large Dutch oven over medium heat, bring sugar, baking soda, buttermilk, butter, and corn syrup to a boil. Boil, stirring often, for about 5 minutes, or until a light to medium brown in color. Remove from heat and stir in vanilla. Makes about 1 1/2 cups. Brush hot cakes with about 1/2 cups each.

For the icing:
Beat butter and cream cheese at medium speed until creamy. Add powdered sugar and vanilla. Beat until smooth.

Frost glazed cake.