Carrot Sheet Cake

STIR together flour, soda, cinnamon and salt

In an electric mixer, BEAT eggs together with sugar, oil, buttermilk and vanilla at medium speed until smooth.

ADD flour mixture to egg mixture; BEAT at low speed until blended.

FOLD in carrots, pineapple, coconut and chopped nuts.

POUR batter into a greased and floured 13 x 9-in pan.

BAKE at 350° for 30 minutes; COVER pan loosely with aluminum foil; BAKE until a toothpick inserted into center comes out clean, about 13 more minutes.

While cake is baking, PUT first five glaze ingredients (all except vanilla) into a 3 quart (or larger) saucepan; bring to a BOIL, STIRRING often, until mixture is golden brown, about 4 minutes.

REMOVE from heat; STIR in vanilla extract; SET aside.

While cake is baking, BEAT butter and cream cheese with an electric mixer at medium speed until creamy.

ADD powdered sugar and vanilla extract; BEAT at high speed until smooth, about 10 seconds.

DRIZZLE glaze over cake while still hot; allow to cool completely in pan.

SPREAD cream cheese frosting evenly over cooled cake.