The BEST Ever Carrot Cake Ever (makes 9 x 13 pan or 2 round)

CAKE:
2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk (6 oz.)
2 tsp. vanilla
2 + 1/2 cups grated carrots (9 oz.)
1 (8 oz.) can crushed pineapple- drained
1 (3.5 oz.) can flaked coconut
1 cup chopped pecans or walnuts

Mix first 9 ingredients together with an electric mixer at a low speed until blended. Fold in last 4 ingredients. Pour into a greased 9 x 13 inched pan. Bake at 350 degrees for 30-40 minutes or until a wooden pick inserted in the center comes out clean. Drizzle with buttermilk glaze once out of the oven (you can poke holes in if you want, but isn't necessary).

BUTTERMILK GLAZE:
1 cup sugar
1 + 1/2 tsp. baking soda
1/2 cup buttermilk
1/2 cup butter
1 Tbls. light corn syrup
1 tsp. vanilla

Bring first 5 ingredients to a boil. Boil 4 minutes stirring often. Remove from heat and stir in vanilla. Pour over hot/warm cake. Let cake cool and store in fridge.

FROSTING (cream cheese)
1 stick of butter- softened
1 brick of cream cheese- softened
2 cups powdered sugar (might need 1/2 to 3/4 cup more to make it thicker)
1 tsp. vanilla

Beat butter, cream cheese, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar and beat until smooth. Add more powdered sugar till desired consistency is met.