1 c. sugar
1 1/2 c. Wesson oil
4 eggs
2 c. self-rising flour
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. black walnut flavoring
1 c. English walnuts
3 c. grated carrots

Mix together sugar, Wesson oil, and eggs. Add flour and cinnamon. Mix well. Add remaining ingredients; mix well. Bake at 350 degrees for 1 hour in 13 x 9 inch pan, greased and floured.

TOPPING FOR CARROT CAKE:

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

Let come to a boil. Pour over hot cake.