Stir together flour, Soda, cinnamon and salt.
Beat eggs and add the eggs, sugar, buttermilk and oil mix at medium speed with mixer until batter is smooth. Add flour mixture, beating at low speed until blended. Fold in carrots, pineapple, coconut and pecans. Pour batter into a greased and floured 13x 9 inch pan.
Bake at 350º for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese frosting evenly over cake.
1 c. Sugar
1 1/2 t. Baking Soda
1/2 c. Butter or Margarine
1/2 c. Buttermilk
1 T. Light Corn Syrup
1 t. vanilla
Bring all ingredients except Vanilla to a boil in a large pot over medium-high heat. Boil, stirring often, 4 minutes or until mixture is golden brown. Remove from heat and stir in vanilla.
Cream Cheese Frosting
1/2 c. butter or margarine, softened
1 (8oz.) pkg. Cream Cheese, softened
1 (3 oz.) pkg. Cream Cheese, softened
1 (16 oz.) pkg. Powdered Sugar
1 1/2 t. vanilla
Beat butter and cream cheese at medium speed with mixer until creamy. Add Powdered Sugar and Vanilla; beat at high speed 10 seconds of until smooth.