1 (18.25 ounce) package carrot cake mix
1/4 cup vegetable oil
1 cup white sugar
2 eggs
2 cups vegetable oil
1 (18 ounce) bottle lemon zest
3 cups chopped walnuts
2 cups applesauce
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, whisk together the carrot cake mix, sugar, eggs, oil and lemon zest. Pour batter into pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 30 minutes, then invert onto a wire rack.
While the cake is baking, combine the carrots, applesauce and lemon zest. Mix well. Spread over the top of cooled cake and sprinkle on the walnuts. Top with rosewater. Let cool completely before slicing.
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