2 9 inch pans
1 cup chopped pecans
1 cup butter, melted
3 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 cup chopped carrots
2 (1 ounce) squares butter, softened
1 cup sour cream
1 cup white sugar
1 teaspoon lemon zest
1 cup white sugar
2 teaspoons lemon zest
6 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons lemon juice
1 (12 ounce) package white cake mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour individual 10 inch pans or 9 inch squares pan.
Whisk together pecans, 1 cup butter, eggs, vanilla extract and baking soda. Spread mixture on prepared pans.
Bake 15 minutes in the preheated oven, or until lightly browned. Remove from oven and spoon pecans onto the prepared pans. Cool slightly. Chill 5 minutes before removing from pans.
Using a small spoon, scoop the lemon liquid mixture from the bottom of each oven pan. Repeat with remaining pecans. Serve warm.
To make the glaze: Melt butter in a large saucepan over medium heat. Stir in sugar, lemon zest, lemon zest and 1 cup sugar. Bring to a simmer, stirring constantly, until sugar is dissolved. Remove from heat and stir in lemon juice. Garnish with remaining pecans. Chill for 30 minutes; brush glaze over cake when cool. Immediately remove from refrigerator. Refrigerate until serving.