Preheat oven to 350 degrees F. If you haven’t toasted your pecans, toast them for about 8 minutes and set aside to cool.
Grease a 9x13 inch pan.
Stir together flour, baking soda, salt and cinnamon and set aside.
In a mixing bowl, using an electric mixer, beat eggs and sugar for about 2 minutes or until thick and yellow. Gradually add the vegetable oil, then add the vanilla.
Stir in the buttermilk until well blended
Add flour mixture, beating at low speed until blended.
Fold in carrots, pineapple, coconut and pecans.
Pour batter into pan and bake at 350 degrees f for 42 minutes total, covering loosely with foil after the first 30 minutes..
Remove from oven. Make the buttermilk glaze (you can start while the cake it finishing baking).
Buttermilk Glaze: Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil over medium heat (I use a 3 1/2 quart saucepan). Boil, stirring almost constantly, for 4 minutes or until mixture darkens to a golden brown.
Remove from heat, let cool slightly, then stir in vanilla. Pour glaze over the cake.
Allow the cake to cool for several hours, then cover with plastic wrap and refrigerate overnight.
The next day, make the cream cheese frosting.
Cream Cheese Frosting: Beat first cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy.
Stir in vanilla. Frost the cake and use any remaining frosting to pipe a border.