3 c. carrots, grated
4 eggs
1 1/2 c. vegetable oil
2 c. sugar
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 c. chopped nuts

Mix and sift dry ingredients, add all other ingredients and mix until well blended and a smooth batter results. Pour into a greased tube pan with removable bottom. Bake in 350°F oven for 1 and 1/2 hours. Remove from oven and glaze while cake is still hot.

To remove cake from pan: Run a spatula around the sides and tube of the cake in the pan. Lift it up by the top of the tube and set it on a table. Use two broad spatulas, between cake and bottom, to lift cake to a serving plate.

Buttermilk Glaze:

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

Blend all ingredients well and pour uncooked glaze on top of hot cake in pan. Let stand 1 hour before removing from pan, in order to let glaze become firm and cake to cool.

Submitted by: Virgina Birge