2 c. sugar
1 1/4 c. cooking oil
4 eggs
2 tsp. baking soda
1/3 c. buttermilk
3 c. flour
3 c. grated carrots
1 tsp. cinnamon
1 tsp. vanilla

Combine sugar and oil. Add eggs, blending well. Dissolve soda in buttermilk and add to mixture. Add flour slowly, beating constantly and mixing well. Stir in carrots, cinnamon and vanilla.

Pour into 9 inch two part tube pan that has been greased. Bake 1 1/2 hours at 250 degrees or until toothpick comes out clean. Remove from oven and glaze warm cake. Remove cake from outer part of pan so sides of cake are exposed. Place inner part with cake on a pizza pan or other tray. Poke holes in the top and sides of cake using a long tined fork.

Prepare glaze and pour over entire cake immediately by spoonfuls. Glaze that drips into pan can be spooned up and poured over cake to be absorbed. Discontinue when glaze begins to be sugary. Let stand until completely cool. Remove from inner tube pan, place in cake saver and seal. Cake is much better if allowed to set for 2 days.

GLAZE:

1 c. sugar
1 sm. can frozen orange juice

Combine sugar and orange juice. Bring to a boil.