Blue Ribbon Carrot Cake

• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3 extra large eggs
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 cups sugar
• 1 tablespoon vanilla
• 1 (8 ounce) can unsweetened crushed canned pineapple, drained
• 2 cups carrots, grated
• 3/4 cup shredded coconut
• 1 cup chopped pecans
• Buttermilk Glaze
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 cup buttermilk
• 1/2 cup butter
• 1 tablespoon corn syrup
• 1 teaspoon vanilla
• Cream Cheese Frosting
• 1/2 cup butter, room temperature
• 1 (8 ounce) package cream cheese, room temperature
• 1 teaspoon vanilla
• 1 - 1 1/2 cup powdered sugar
• 1 teaspoon orange juice (optional)
• 1 teaspoon orange zest (optional)

1. Preheat oven to 350u0b0F Generously grease a 9x13 baking dish or two 9 inches cake pans.
2. Sift flour, baking soda, cinnamon and salt together; set aside.
3. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.
4. Add flour mixture to the egg mixture; blend. Then add pineapple, carrots, coconut, and nuts; stir well.
5. Pour batter into prepared baking dish or pans. Bake about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
6. While cake is baking, prepare Buttermilk Glaze: In a large saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup; bring to a boil. Lower the heat to simmer and cook 5 minutes, stirring occasionally. Glaze will be a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after a couple of minutes of cooking.
7. Once cake is done, remove cake from oven and poke holes in hot cake with a fork or meat fork. Slowly pour buttermilk glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired.
8. Cool cake completely. Prepare Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add remaining ingredients. Mix till smooth. Frost cooled cake. Chill till frosting is set. Serve chilled.

flour, baking soda, cinnamon, salt, eggs, vegetable oil, buttermilk, sugar, vanilla, pineapple, carrots, shredded coconut, pecans, buttermilk, sugar, baking soda, buttermilk, butter, corn syrup, vanilla, cream cheese frosting, butter, cream cheese, vanilla, powdered sugar, orange juice, orange zest

Taken from www.food.com/recipe/blue-ribbon-carrot-cake-419995 (may not work)