2 c. sugar
1 1/2 c. oil (vegetable)
4 eggs
2 c. self-rising flour
3 c. carrots, finely grated
1 c. black walnut meats
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. black walnut flavoring

Cream sugar, oil and eggs. Add dry ingredients, flavorings, carrots and nuts. Bake in a pan approximately 11 x 15 x 2 inches for 45 minutes to 1 1/2 hours (depending on oven) at 375 degrees. I use a 9 x 13 inch pan. Cake is done when free from sides of pan or firm when pressed on top. Top cake with:

CARROT CAKE TOPPING:

1 c. buttermilk
1 tsp. baking soda
1 tsp. Karo syrup
1 c. sugar

Start topping five minutes before taking cake out of oven. Boil until light brown. Pour over cake while hot. Cake absorbs topping.