Start by preheating the oven to 350°F (175°C). Grease and flour two 9-inch round pans. If you’re using round pans, line the bottoms with parchment paper for easier release.

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon, then set aside. In another mixing bowl, beat the sugar, eggs, oil, buttermilk, and vanilla until smooth and creamy. Slowly add the dry ingredients into the wet mixture, stirring gently just until everything comes together. Be careful not to overmix.

Fold in the grated carrots, crushed pineapple, coconut, and chopped nuts. The batter will look thick and textured—that’s exactly how it should be. Pour the mixture into your prepared pan(s) and bake for about 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan for 10 minutes while you make the glaze.

For the glaze, combine sugar, baking soda, buttermilk, butter, and corn syrup in a medium saucepan. Place over medium heat, stirring constantly, and bring to a boil. Let it bubble for about 4–5 minutes until slightly thickened and golden. Remove from heat and stir in the vanilla.

While the cake is still warm, poke small holes across the surface with a skewer or fork. Slowly pour the hot glaze over the top, allowing it to soak into the cake. Let the cake cool completely before frosting.

For the frosting, beat softened cream cheese and butter until smooth and fluffy. Add powdered sugar gradually, beating well after each addition, then mix in vanilla.

Once the cake has cooled, spread the frosting evenly over the top. If you’ve baked layers, frost between them and around the sides. Sprinkle extra chopped nuts or coconut on top if you like. Chill the cake for about 30 minutes before slicing for cleaner cuts.