Step 1

Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.

Step 2

Stir together first 4 ingredients.

Step 3

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.

Step 4

Add flour mixture, beating at low speed until blended.

Step 5

Fold in carrot and next 3 ingredients.

Step 6

Pour batter into prepared cake pans.

Step 7

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Step 8

During the last 5 minutes of baking, begin making glaze.

Step 9

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat.

Step 10

Boil, stirring often, 4 minutes.

Step 11

Remove from heat, and stir in vanilla.

Step 12

Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.

Step 13

Remove from pans, and cool completely on wire racks.

Step 14

To make the frosting, beat butter and cream cheese at medium speed with an electric mixer until creamy.

Step 15

Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

Step 16

Spread frosting between layers and on top and sides of cake.

Step 17

This cake is best if you refrigerate it for at least 4-6 hours before serving.