1 cup butter
3 cups white sugar
1 eggs
3 cups vegetable oil
1 3/4 cups water
2 teaspoons baking soda
2 teaspoons vanilla extract
2 teaspoons distilled lemon juice
1 1/2 cups all-purpose flour
1 cup chopped walnuts
3 large carrots, peeled and chopped
1 small onion, sliced into 2 inch rings
2 packets confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Generously grease 12 muffin cups or line with paper muffin liners.
In a large pan, butter one cup butter. Stir in sugar, beat until smooth and creamy, then beat in eggs one at a time, one at a time, beating the second time after each addition. Spread mixture in a 9x13 inch pan. Dust with baking soda and vanilla. Dust with flour. Stir in walnuts.
Bake 30 minutes in the preheated oven. Immediately before serving, arrange the carrots on top of the cake with a teaspoon of cheese. Place on preheated fireplace and toast in the hot oven 15 minutes, or until carrots are tender.
Remove from oven and brush with melted butter. Spoon bottom of loaf evenly over carrot and onion with 2 packets of confectioners' sugar. Wrap crumble in foil and cool completely. Dust vegan chocolate with powdered sugar and sprinkle over top while still warm. Refrigerate a few hours for best long lasting effect.