Stir together: flour, soda, cinnamon, and salt.
Beat eggs with sugar, oil, buttermilk, and vanilla until smooth.
Add flour mixture, beating at a low speed until blended. Fold in carrots, pineapple, coconut, and pecans. Pour batter into a greased and floured 9 x 13 pan.
Bake at 350º for 30 minutes. Then cover with aluminum foil and bake 13 more minutes.
Drizzle buttermilk glaze over cake.
1 c. sugar
1 1/2 tsp. baking soda
1/2 c. butter
1/2 c. buttermilk
1 tbsp. light corn syrup
1 tsp. vanilla extract
Bring all ingredients to a boil, stirring often until mixture is golden brown. Remove from heat and stir in vanilla.