Peggy's Glazed Carrot Cake

One of my mother-in-law's recipes that my husband drools over is her glazed carrot cake. He would rather spend a night with this cake than with me. Even if you're not a fan of carrot cake, this cake will win you over. It's has the perfect moist crumble due to its delicious glaze and one secret ingredient: crushed pineapple! Maybe we should rename this Peggy's glazed pineapple carrot cake? Regardless of what we call it, we will always call it delicious. 

Cake Ingredients: 
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
8 oz can crushed pineapple, drained
2 cups grated carrots (4-5 medium carrots) 
3 1/2 oz flaked coconut
1 cup chopped walnuts or pecans

Glaze Ingredients: 
1/2 cup sugar
1/2 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1 tsp corn syrup
1/2 tsp vanilla

Frosting Ingredients: 
4 oz cream cheese, softened
4 oz butter, softened
1 tsp vanilla
2 cups powdered sugar 

Grease and flour two round cake pans. Preheat your oven to 350 degrees. Mix together your  cake ingredients. Divide into two and pour into your cake pans. Bake for 30 minutes or until a toothpick comes out clean. Then prepare your glaze by mixing together all your ingredients (minus the vanilla) in a saucepan over medium heat for 5 minutes. Then add your vanilla to the glaze and pour it over each of the cake rounds. Let cakes cool. Mix together your frosting ingredients in an electric mixer until smooth. Add extra powdered sugar if you prefer your frosting thicker. Frost the top of one cake round, stack the other on top of it, frost that as well. Serve and enjoy!