CARROT CAKE                            Servings:

1   c.        chopped nuts             3   c.    carrots, shredded fine
2   c.        sugar                    4         eggs
2   c.        self-rising flour        1 1/4 c.  oil
1   tsp.      vanilla                  1   tsp.  cinnamon
2   drops     walnut flavoring

Glaze:
1   c.        sugar                    1/2 c.    buttermilk
1/2 tsp.      soda                               vanilla

    Beat eggs, gradually add sugar.  Add oil and mix well.  Add flour,
cinnamon and flavoring.  Fold in carrots and nuts.  Bake in tube or loaf
pan at 350F for 1 1/4 hours.
	Bring glaze ingredients to a boil, and cook over low heat for 4-5
minutes.  Put on cake while both are hot.

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