1Preheat oven to 350 degrees. Generously grease two 9" cake pans; set aside.
2Sift flour, baking soda, cinnamon and salt together; set aside.
3In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.
4Add flour mixture, pineapple, carrots and walnuts; stir well.
5Pour into cake pans, bake for 55 minutes or until wooden tooth pick inserted in center comes out clean.
6While cake is baking prepare buttermilk glaze. BUTTERMILK GLAZE: In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla.
7Remove cake from oven and slowly pour glaze over hot cake.
8Cool cake in pan until glaze is totally absorbed, about 15 minutes.
9Turn out of pans, and cool completely.
10Prepare Cream Cheese Frosting; frost top of one layer first, then set the other layer on top of that, frost sides and top. CREAM CHEESE FROSTING: Cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and grated peel. Mix until smooth. Mix until smooth.