2 c. sifted all-purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
4 eggs
2 c. granulated sugar
1 1/2 c. cooking oil
2 c. grated or shredded carrots
1 c. chopped pecans

Combine all ingredients except pecans. Beat at medium speed until thoroughly blended. Pour evenly into greased oblong cake pan (9x13 inch).

Bake for 45 minutes to 1 hour or until done at 350°F. Remove from oven. Cool in pan 10 minutes. Brush warm cake with glaze until all glaze is used.

Buttermilk Glaze:

1 c. granulated sugar
1/2 c. buttermilk
1/2 tsp. baking soda
1 tbsp. corn syrup
1/2 tsp. vanilla

While cake is baking, mix well in saucepan. Bring mixture to a boil; continue boiling 3 minutes.