2 c. all purpose flour
2 t. baking soda
1/2 t. salt
2 t. ground cinnamon
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 t. vanilla extract
2 c. grated carrot
1 (8 oz.) can crushed pineapple, drained
1 (3 1/2 oz.) can flaked coconut
1 c. chopped pecans
1 c. sugar
1 1/2 t. baking soda
1/2 c. buttermilk
1/2 c. butter
1 T. light corn syrup
1 t. vanilla extract
Cream Cheese Frosting:
3/4 c. butter, softened
1 (8 oz.) package cream cheese, softened
1 (3 oz. )package cream cheese, softened
3 c. sifted (important) powdered sugar
1 1/2 t. vanilla extract
Line 3 9-inch round cake pans with wax paper, spray wax paper with cooking spray and lightly flour. Set aside.
Stir together flour, baking soda, salt, and cinnamon.
Beat eggs and sugar, oil, buttermilk, vanilla with a mixer until smooth. Add flour mixture to this, beating at LOW speed until blended. Fold in carrot, pineapple, coconut, and pecans.
Pour batter into pans and bake at 350º for 25-30 minutes (look for clean toothpick).
Bring sugar, baking soda, buttermilk, butter, and corn syrup to a boil in large heavy pan over medium-high heat. Boil, stirring often. Remove from heat, stir in vanilla.
Beat butter and cream cheese at medium speed with electric mixture until creamy. Add powdered sugar and vanilla, beat until smooth.
Drizzle buttermilk glaze evenly over layers and cool in pans on wire racks for 15 minutes.
Remove from pans and allow to cool COMPLETELY on wire racks.
Spread Cream Cheese frosting between layers and on top and sides of cake.