2 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 egg, beaten
1 teaspoon vanilla extract
1 pound peeled and diced carrots
1 cup chopped celery
1 cup chopped walnuts
1 cup frozen dessert mix
Preheat oven to 375 degrees F (190 degrees C).
Microwave butter or margarine in roasting pan on medium heat for about 3 minutes, stirring constantly. Reduce heat to medium, and add brown sugar and cinnamon; mix until well blended. Add egg and vanilla extract and mix well. Stir into butter mixture; egg and vanilla mixture should be completely incorporated. Spoon into baking dish.
Bake 30 to 35 minutes in the preheated oven, until carrots are tender, and butter is melted and golden brown. Cool 10 minutes.
Return roasting pan to oven, and sprinkle with bread. Cook about 20 minutes, stirring occasionally, until carrot is tender; stir thoroughly. Cool completely. Cover, and place close to pan. Remove from oven.
Cool carrots in large saucepan. Drain water from carrots; sprinkle with white sugar. Stir carrots into celery mixture.
Meanwhile, in a large bowl, mix corn syrup and butter mixture. Gradually blend lemon juice and corn syrup into vegetable mixture, stirring constantly. Continue to stir until butter mixture is melted and lip is pea-size. Pour mixture into baking dish.
Place cake in refrigerator for 1 hour. Let cool completely before cutting into 2-inch squares.
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