1 1/2 cups water
1 cup vegetable oil
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup chopped carrots
1/2 teaspoon salt
3/4 cup chopped pecans
1 teaspoon vanilla extract
1 cup yellow corn syrup
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 15 inch round pans.
In a large saucepan, bring water and oil to a boil. Stir in the flour, baking powder and carrots. Boil 1 minute. Reduce heat to medium and mix in the pecans. Gradually pour the mixture into the prepared pans.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool off completely before cutting into squares.
To Make the Crust: In a large bowl, beat the eggs, lemon juice and vegetable oil until light and fluffy. Mix in flour, baking powder and salt. Stir in the carrots, pecans and vanilla extract.
To Make the Frosting: In a large mixing bowl, beat sugar, egg yolks, lemon juice, lemon zest and salt. Beat margarine and butter into the flour mixture until smooth. Mix in corn syrup, walnuts and chopped carrot and mix until thoroughly combined.