3 egg whites
3/4 cup vegetable oil
2 cups white sugar
1 3/4 cups sliced fresh carrots
1 cup boiling water
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
2 tablespoons vanilla extract
3 cups carrot juice
3 teaspoons grated lemon zest
2 teaspoons honey
Preheat oven to 375 degrees F (190 degrees C).
Slice cake layers horizontally, cutting 3 squares in the middle. Place each piece of cake vertically onto paper cookie sheets, rotating seams around as needed. Bake in preheated oven for 8 minutes. Turn the rounds over, and allow combo to cool. Using a slotted spoon or fork press the plums into the center of each paper layer.
After 8 minutes of baking, brush the top with the carrot juice, and sprinkle the lemon zest and honey over the top of the cakes.