1 1/2 c. Wesson oil
2 1/2 c. flour
2 c. sugar
5 eggs
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. baking soda
Pinch of salt
2 tsp. brandy
2 tsp. orange flavoring
2 c. finely grated carrots
1 c. drained pineapple that's canned in heavy syrup
1 1/2 c. walnuts

Cream oil, sugar and eggs. Add dry ingredients gradually. Add carrots and nuts last. Grease 2 quart tube pan, dust with flour. Place butter in pan. Bake at 350 degrees for 45 minutes. When done, let remain in pan for 10 minutes then turn out and ice.

CARAMEL ICING:

3 c. sugar
1 c. milk
4 tbsp. butter

Place 1/2 cup sugar in small iron skillet on low heat to melt. mix 2 1/2 cups sugar and milk in skillet and bring to boil. Pour caramelized sugar into milk mixture stirring carefully. Cook until it forms a soft ball when dropped in cold water. Remove from heat, add butter and 1 teaspoon vanilla flavoring. Beat until consistency for spreading. 12 servings.