1/2 cup butter, melted
2 cubed carrots
1/4 cup rice vinegar
3 1/2 cups white sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup chopped walnuts
1 (16 ounce) container marshmallow creme
1/4 cup banana liqueur
1 1/2 cups egg white
1 1/2 cups white sugar
1 egg
1 tablespoon vanilla extract
2 teaspoons lemon zest
24 small black or cherry muffin liners (1/4 cup size)
8 cups raisins
4 cups white sugar
Preheat oven to 350 degrees F (175 degrees C). Grease or butter a 4x8disc pan.
In a large mixing bowl, mix together the butter, carrots, vinegar, sugar, baking soda, baking powder and chopped nuts. Transfer the cream mixture to the prepared pan, spreading the mixture evenly. Sprinkle the marshmallow creme over the cream mixture. Stir in the banana liqueur until smooth and evenly coated.
Bake 45 to 50 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Turn off oven and let cakes cool 10 minutes. Cool completely before frosting with sugar and egg. Fill all of the chilled circles with whipped cream and drizzle frosting over. Frost squares using double pin glaze.
To make the glaze: In a small bowl, mix together 1/4 of the lemon zest, 1 bit of lemon juice and lemon zest puree. Pour over hot fruit while still in large bowl. Cool completely. Sprinkle raspberry glaze over fruit. Refrigerate until serving time.