*  Exported from  MasterCook II  *

                               Carrot Cake

Recipe By     : Mrs. Charles G. Moyers, Jr.
Serving Size  : 10   Preparation Time :0:30
Categories    : Cakes                            Post To Bake-Shoppe
                To Post

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Sugar
   1 1/2  Cups          Cooking Oil
   4                    Eggs
   3      Cups          Carrots -- finely grated
   1      Teaspoon      Cinnamon -- or to taste
   1      Teaspoon      Black Walnut Flavoring
   1      Teaspoon      Vanilla
   2      Cups          Self-Rising Flour
   1      Cup           Black Walnuts Or Pecans -- chopped
                        --Glaze--
     1/3  Cup           Buttermilk
   1      Cup           Sugar
     1/2  Teaspoon      Baking Soda
   1      Teaspoon      Light Corn Syrup

By hand mix sugar, oil, and eggs.  Add carrots, cinnamon, extracts,
flour, and walnuts.  Bake for 1 1/2 hrs. at 350° in a tube pan, or a
Bundt pan which has been lightly greased.  Place a cookie sheet under
cake for the baking process.  Omit walnut flavoring, if not using black
walnuts.   If self-rising flour is not used, att 2 tsps. baking soda and
1 tsp. salt.

FOR THE GLAZE:
Mix all ingredients and bring to a boil.  Spoon over hot cake.


Source:  "Mountain Measures"--Junior League of Charleston, WV
ed. 1974


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