2 1/2 cups water
1 1/2 cups vegetable oil
3 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking powder
2 eggs
1 cup carrots, grated
1 cup sliced almonds
1 cup flaked coconut
1 cup chopped walnuts
1 cup honey
1 teaspoon vanilla extract
2 tablespoons butter or margarine
1/2 teaspoon vanilla extract
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium saucepan, combine water, oil, flour, sugar, baking powder and eggs; mix well. Bring mixture to a boil over high heat.
While stirring constantly, pour into pan. Spread over greased greased and floured surface of pan. Cover with tin foil. Chill in refrigerator.
Bake for 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Turn oven off. Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 400 degrees F (200 degrees C). Prepare baked boulec based on package directions. Place boulec in oven under the preheated oven rack and brush until golden brown. Place boulec on serving platter and sprinkle with chopped almonds. Garnish with coconut and walnuts.
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