2 cups white sugar
1 cup packed light brown sugar
3 eggs
1 cup buttermilk
2 cups rolled oats
1 teaspoon vanilla extract
3 cups all-purpose flour
3 cups graham cracker crumbs
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup carrot, diced
3/4 cup buttermilk
1 cup flaked coconut
3 tablespoons butter
Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x8 inch pan. In a medium bowl, stir together the 2 cups of sugar and brown sugar. Make a well in the center and pour in eggs, buttermilk, oatmeal, vanilla and flour. Beat for 2 minutes. Stir in cereal, cinnamon, salt, and carrot.
Pour batter evenly into prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
To make the frosting, combine butter and vanilla in a medium bowl. Gradually stir 1 cup flour, then the buttermilk, then the oats. Stir in 3 cups of melted graham cracker crumbs. Spread one cup batter over the frosting,cover and allow to sit 8 hours before cutting into squares.