Prep Time : 25 min.
Cook Time : 43 min.
Serves: 10-12

Cake:
STIR flour, baking soda, cinnamon and salt. Set aside. Beat eggs and next 4 ingredients at medium speed with an electric mixer until batter is smooth. Add flour mixture and beat at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into a greased and floured 13x9-inch pan.

BAKE at 350° for 30 minutes, then cover plan loosely with aluminum foil to prevent excessive browning. Bake 13 more minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over cake, then cool completely in pan. Spread Cream Cheese Frosting evenly over cake and serve.

Chunky Cherry Icing:
Bring everything except vanilla extract to a boil in a Dutch oven over medium-high heat. Boil, stirring often, 4 minutes or until golden brown. Remove from heat and stir in vanilla.

Cream Cheese Frosting:
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla extract. Beat at high speed 10 seconds or until smooth.