3 c. grated raw carrots
2 c. white sugar
2 c. self-rising flour
1 c. coconut
1 c. pecans or black walnuts
1 1/2 c. Wesson oil
1 tsp. vanilla flavoring
1/4 tsp. walnut flavoring
4 eggs

Put flour, sugar and Wesson oil in large mixing bowl. Beat eggs and add to this mixture. Mix well by hand. (Do not use electric mixer on this cake.) Add flavoring, nuts, coconut and grated carrots, mixing well after each addition. Bake 1 hour in large flat well greased pan or 1 1/2 hours in tube pan. Place oven at 350 degrees.

BUTTERMILK TOPPING:

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