2 c. sugar
2 c. flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. Crisco oil
4 eggs
3 c. grated carrots
1 c. black walnuts, chopped and floured
1 tsp. vanilla
1 tsp. walnut flavoring

Mix all ingredients together until well blended and a smooth batter results. Pour into a greased and floured tube pan with removeable bottom. Bake at 350 degrees for 1 1/4 to 1 1/2 hours until cake pops up when lightly touched. Remove from oven and glaze while cake is still in pan and still is hot. Leave in pan for about an hour until cake is cool and glaze has firmed up.

BUTTERMILK GLAZE:

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

Blend together well and pour on top of hot carrot cake.