Glazed Carrot Cake

• FOR THE CAKE:
• 2 cups All-purpose Flour
• 2 teaspoons Baking Soda
• 2 teaspoons Cinnamon
• 1/2 teaspoons Salt
• 3 whole Large Eggs
• 3/4 cups Canola Oil
• 2 cups Granulated Sugar
• 3/4 cups Buttermilk
• 1 teaspoon Vanilla
• 2/3 cups Crushed Pineapple, Drained
• 2 cups Grated Carrot
• 1/2 cups Raisins
• 1/2 cups Sweet Flaked Coconut
• 1 cup Chopped Pecans
• _____
• FOR THE GLAZE:
• 2 Tablespoons Light Corn Syrup
• 1/2 teaspoons Baking Soda
• 1/2 cups Buttermilk
• 1 cup Granulated Sugar
• 1/2 cups Unsalted Butter, At Room Temperature
• _____
• FOR THE FROSTING:
• 6 ounces, weight Cream Cheese, At Room Temperature
• 1/4 cups Unsalted Butter, At Room Temperature
• 2 cups Powdered Sugar
• 2 teaspoons Fresh Lemon Juice

1. Heat the oven to 350 degrees.
2. Butter the bottoms of two 9-inch round cake pans and fit with a circle of parchment paper. Butter the sides and bottom of the paper and dust with flour. Set aside.
3. In a large bowl, sift the flour, baking soda, cinnamon, and salt together. Set aside. Whisk to gether the eggs, oil, buttermilk, sugar, and vanilla for about 2 minutes, until combined. Stir into the flour mixture. Add the pinapple, carrots, raisins, coconut, and pecans. Stir to combine
4. Divide the batter between the pans and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Eight minutes before the cakes are done, prepare the glaze. Bring the corn syrup, baking soda, buttermilk, sugar and butter to a medium boil for 3 to 5 minutes. Pour the glaze over the hot cakes in their pans. Cool on wire racks.
5. To make the frosting, place the cream cheese and butter in a bowl and beat on high for 2 minutes. Reduce to medium speed and add powdered sugar and lemon juice. Beat until smooth.
6. Spread 1/3 of the frosting on the first cake layer, top with the second layer, and frost the top and sides with remaing frosting.

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Taken from tastykitchen.com/recipes/desserts/glazed-carrot-cake/ (may not work)