3 c. grated carrots
4 eggs
2 c. flour
1 1/2 c. salad oil
2 c. sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. cloves
1 c. chopped walnuts

Mix all ingredients well. Pour into 10-inch greased tube or Bundt pan. Bake at 350 degrees for 1 1/2 hours. Remove from oven and glaze while still warm. Excellent and very moist.

BUTTERMILK GLAZE:

1/2 c. buttermilk (or sweet milk with 1 1/2 tsp. vinegar)
1 c. sugar
1/2 tsp. baking soda
1 tbsp. white corn syrup

Beat all ingredients together well. Pour over top of cake while still in pan. Let cake cool before removing from pan.