Carrot Cake

This recepie also came from Katie Burtis and is also on "myrecipes.com". This is definately one of the best Carrot cakes I have had.

Cake Ingredients:
· 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

Cake Preparation:
1. Line 3 (9-inch) round cakepans with wax paper

2. Lightly grease and flour wax paper. Set pans aside.
3. Stir together first 4 ingredients.
4. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.

5. Add flour mixture, beating at low speed until blended.

6. Fold in carrot and next 3 ingredients.

7. Pour batter into prepared cakepans.
8. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. 9. Drizzle Buttermilk Glaze (recipe below) evenly over layers

10. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. 11. Spread Cream Cheese Frosting (recipe below) between layers and on top and sides of cake.

Glaze Ingredients:
· 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

Glaze 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.

Frosting Ingredients:
· 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

Frosting Preparation:
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.