2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla
2 c. grated carrot
1 (8 oz.) can crushed pineapple, drained
1 (3 1/2 oz.) can flaked coconut
1 c. chopped pecans

Line three 9-inch round cake pans 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 carrots and next 3 ingredients. Pour batter into prepared cake pans.

Bake at 350°F for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers. Cool in pans on wire rack for 15 minutes. Remove from pans and cool completely on wire racks. Frost between layers and on top and sides of cake.

Buttermilk Glaze:

1/2 c. butter
1 tbsp. corn syrup
1 tsp. vanilla

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.

Cream Cheese Frosting:

3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
3 c. powdered sugar
1 1/2 tsp. vanilla

Beat butter and cream cheese at medium speed with electric mixer until creamy. Add powdered sugar and vanilla.