1 (18.25 ounce) package frozen chopped carrots
1/2 pound margarine, melted
2 eggs
2 cups white sugar
2 cups vegetable oil
3 cups confectioners' sugar
2 tablespoons grated lemon zest
3 tablespoons lemon juice
3 tablespoons lemon juice
1 tablespoon distilled white vinegar
2 eggs
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round cake pans.
In a large bowl, cream together margarine and melted margarine until smooth. Beat in the eggs one at a time. Combine sugar and oil; mix well.
Roll out pastry and place 12 rounds in the bottom of the prepared pans. Place carrots on the surface of the rounds. Sprinkle layer with egg white, lemon zest, lemon juice and vinegar. Arrange carrots on the prepared baking sheet; brush with remaining margarine and butter.
Bake in preheated oven for 45 minutes. Remove cake from oven, and let stand overnight, covered, in the refrigerator or overnight overnight.
When evening comes around, garnish with remaining lemon zest and lemon juice. Pour remaining margarine and butter over the top of the layers while waiting for the squash and ends to cool. Sprinkle turmeric over carrots at the end of the night, and gently brush with lemon zest; garnish with remaining lemon zest and lemon juice. Bake for another hour. Cool.
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