1/4 c. butter
3/4 c. light corn syrup
1/4 c. brown sugar, packed
3/4 c. broken pecans

Cream the butter and brown sugar together in a small bowl. Stir in the syrup and nuts. Spread the mixture in the bottom of a buttered 10 inch tube pan.

CAKE:

2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 c. oil
3 c. grated carrots
1 tsp. allspice
2 tsp. baking powder
1 tsp. salt
2 c. sugar
4 eggs
1 c. broken nuts

Sift together the flour, baking soda, cinnamon, nutmeg, allspice, baking powder, salt, and sugar. Make a well of this mixture and pour the oil in. Start mixing and add 1 egg at a time until all four are added. The mixture will be rather thick. Add carrots a cup at a time and continue beating at medium speed for about 4 minutes until mixture is a uniform consistency. Fold in the nuts and then carefully pour into a tube pan. Bake at 350 degrees for 1 hour or until done. Cool in the pan for 10 minutes. Loosen cake from the sides of pan, invert onto large cake plate.