2 c. sugar
4 eggs
1 1/4 c. Wesson oil
1 tbsp. cinnamon
1 tbsp. vanilla
2 c. grated carrots (approximately 5 carrots)
3 c. self-rising flour
1 c. walnuts, broken up
1/2 c. seedless dark raisins
1/2 c. seedless light raisins

Beat together sugar, eggs and oil. Add cinnamon, vanilla and carrots. Add flour, walnuts and raisins. Bake at 350 degrees for 90 minutes (check after 80 minutes).

GLAZE (to be poured over hot cake) :
1/4 c. butter
1/3 c. whiskey (rye)
2/3 c. sugar

Cook in saucepan to boiling point. Simmer about 5 minutes, stirring constantly. Pour over hot cake in pan, immediately. Let cool and remove from pan.