Moist, Incredibly Delicious, Carrot Cake - cooking recipe

Ingredients

Cake Ingredients
2 cups flour (white or healthier combo)
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs (egg beaters are great)
3/4 cup vegetable oil (or combo yogurt, applesauce, fat-free mayo etc.)
3/4 cup low-fat buttermilk
2 cups sugar
2 teaspoons vanilla
6 ounces drained crushed pineapple
2 cups shredded carrots
1/2 cup shredded coconut
1 cup chopped pecans
Glaze Ingredients
1 cup sugar
1/2 teaspoon baking soda
1/2 cup low-fat buttermilk
1/2 cup butter or 1/2 cup light butter
1 tablespoon corn syrup
1/3 tablespoon vanilla
Frosting Ingredients
1 cup sugar
1/2 teaspoon baking soda
1/2 cup low-fat buttermilk
1/2 cup butter or 1/2 cup light butter

Preparation

Cake:
Mix flour, soda, cinnamon, and salt in a large bowl.
Beat eggs, oil, buttermilk, sugar and vanilla; add to four mixture, add pineapple, coconut, pecans and carrots; stir well.
Grease and flour 9 x 13 cake pan.
Pour in batter and bake at 350\u00b0 for 50-55 minutes or until tests done.
Glaze:
Mix all but vanilla in saucepan, bring to a boil.
Cook for 5 minutes stirring often.
Remove from heat, stir in vanilla.
Poke holes in warm cake every two inches.
Pour glaze over cake and cool cake until syrup is absorbed.
Frosting:
Combine and beat until smooth.
Frost cooled cake.