2 c. sugar
1 c. Crisco oil
3 c. flour
1 tsp. cinnamon
4 eggs
1/3 c. buttermilk
2 tsp. baking soda
1 tsp. lemon juice
1 c. nuts (opt.)
2 or 3 c. grated carrots

TOPPING:

1 sm. can frozen orange juice
1 c. sugar
1/2 c. coconut

Cream sugar and oil. Add flour, cinnamon and milk mixture and eggs. Beat well. Add carrots and nuts. Mix and pour in tube pan. Bake 1 1/2 hours at 250 degrees. When done, pour topping over cake and let stand in pan several hours.

TOPPING: Mix all together and let stand while cake is baking. Then pour over cake. This topping is not cooked!