My+Recipes+Carrot+Cake+with+Cream+Cheese+Frosting

2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 large eggs 2 cups sugar 3/4 cup vegetable oil 3/4 cup buttermilk 2 teaspoons vanilla extract 2 cups grated carrot 1 (8-ounce) can crushed pineapple, drained 1 (3 1/2-ounce) can flaked coconut 1 cup chopped pecans or walnuts Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
 * Ingredients: **
 * Directions: **

Buttermilk Glaze: Ingredients Preparation Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
 * 1 cup sugar
 * 1 1/2 teaspoons baking soda
 * 1/2 cup buttermilk
 * 1/2 cup butter or margarine
 * 1 tablespoon light corn syrup
 * 1 teaspoon vanilla extract

Cream Cheese Frosting Ingredients Preparation Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
 * 3/4 cup butter or margarine, softened
 * 1 (8-ounce) package cream cheese, softened
 * 1 (3-ounce) package cream cheese, softened
 * 3 cups sifted powdered sugar
 * 1 1/2 teaspoons vanilla extract