1 1/2 c. Wesson oil
2 c. sugar
1 1/2 c. carrots, grated
2 to 3 c. nuts
4 egg yolks
4 tbsp. hot water
2 1/2 c. flour
2 tsp. cinnamon

Combine oil and sugar. Mix well, then add egg yolks. Add hot water and carrots. Add flour a little at a time, then add nuts. Last, beat the four egg whites stiffly and fold into mixture. Pour into three (9-inch) pans. Cook at 325 degrees for 30 to 40 minutes.

FROSTING:

1 lg. can Pet milk
1 stick butter
1 tsp. vanilla
3 egg yolks
1 can coconut
1 c. sugar
1 c. nuts

Mix milk, butter, eggs and sugar. Cook until thick over low heat. Let cool. Add vanilla, coconut and nuts. Spread on layers.