The Best Carrot Cake ever!!

My sweet friend Zena from Group recipes shared this great recipe. The flavor of this cake is absolutley fantastic. I love the pecans and coconut.
Ingredients
Cake:
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cups canola oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrots
1 (3 1/2 oz) package flaked coconut
1 cup chopped pecans or walnuts
Buttermilk glaze:
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup butter milk
1/2 cup butter
1 teaspoon light corn syrup
1 teaspoon vanilla extract
Cream Cheese Frosting:
3/4 cup butter, softened
1 (8oz) pkg cream cheese, softened
1 (3oz) pkg cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

Directions
Cake:
Line three 9 inch round cake pans with wax paper; lightly grease and flour wax paper; set aside pans.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with a mixer until
smooth.
Add flour mixture, beating at low speed until blended.
Fold in carrots and next 3 ingredients.
Pour batter into prepared cake pans.
Bake at 350 degrees for 25 to 30 minutes or until tooth pick comes clean out of center of cake.
Buttermilk Glaze:
Bring first 5 ingredients to a boil in a large saucepan over medium high heat.
Boil, stirring often, 4 minutes.
Remove from heat, and stir in vanilla.
Drizzle glaze evenly over layers; cool in pans on wire racks 15
minutes. Remove from pans, and cool completely on wire racks.
Cream Cheese Frosting:
Beat first 3 ingredients at medium speed with a mixer until creamy.
Add powdered sugar and vanilla; beat until smooth.
Spread frosting between layers and on top and sides of cake.
Can Garnish top of cake with extra pecans or walnuts.