Supreme Carrot Cake

Grease three 9-inch round cake pans; line with wax paper. Lightly grease and flour wax paper. Set aside.

Stir together flour, baking soda, salt, and cinnamon

Beat eggs, sugar, vegetable oil, buttermilk, and vanilla with an electric mixer at medium speed until smooth.

Add flour mixture to egg mixture, beat at low speed until blended. Fold in carrot, pineapple, coconut, and pecans.

Bake at 350 deg. for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Bring sugar, baking soda, buttermilk, butter, and corn syrup to a boil in a Dutch oven medium heat. Boil 4 minutes, stirring constantly until glaze is golden. Remove from heat, and stir in vanilla. Cool slightly.

Drizzle warm Buttermilk Glaze evenly over warm cake layers; cool in pans on wire racks 15 minutes. Remove from pans, inverting layers. Peel off wax paper; invert again, glaze side up. Cool completely on wire racks.

Make frosting

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Frost the cake

Spread Deluxe Cream Cheese Frosting between layers and on top and sides of cake. Chill cake several hours before slicing. Store in refrigerator.