1 1/3 cups milk
1 cup butter
2 teaspoons vanilla extract
1 (18.25 ounce) package yellow cake mix
2 (1 ounce) squares confectioners' sugar
2 eggs
1/4 cup vegetable oil
1 1/2 cups chopped carrots
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup chopped pecans
1 cup chopped pecans
1 1/2 cups confectioners' sugar
1 (4 ounce) package cream cheese flavored instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch round pan.
In a large bowl, combine milk, butter, vanilla extract and chopped carrots (bring to a slow boil). Beat until thickened. Stir in cake mix, and fold into carrots mixture. Spread or pipe on prepared pan. Sprinkle top with confectioners' sugar, using fork to make sure carrots are completely covered.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted near the center of the cake comes out clean. Allow to cool completely.
To make the frosting: In a large bowl, combine egg, oil and chopped carrots. Beat on medium speed until fluffy but not wet. Spread over cooled cake; press gently to make a sticking sound.
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