2 cups white sugar
1 cup butter, softened
1 cup wheat flour
2 eggs
1 teaspoon vanilla extract
3 tablespoons lemon juice
1 quart vegetable oil
2 cups shredded carrot
salt to taste
ground cinnamon to taste
3/4 cup white sugar for decoration
1 (18 ounce) can carrots, drained
4 1/4 cups diced celery
2 tablespoons chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch pan. Sift together the flour, sugar, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together the butter, wheat flour, eggs and vanilla until light and fluffy, stirring constantly. Beat in the lemon juice and oil. Beat in the flour mixture until just blended. Pour onto the prepared pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely.
When cool, decorate the cooled cake with carrot, celery, walnuts, celery slices and sliced carrots. Dust with lemon zest and vanilla extract prior to serving.