1 cup butter, softened
1 cup white sugar
1 tablespoon baking powder
2 eggs, beaten
6 cups vegetable oil
1 cup milk
2 tablespoons vanilla extract
1 cup chopped black walnuts
1 1/2 cups all-purpose flour
1 cup carrots, grated
1 cup sliced almonds
1 teaspoon salt
1 1/2 teaspoons lemon juice
1 teaspoon lemon zest
1/2 cup dark rum
1 cup Swiss cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two (3 inch) round cake pans. Make filling by whisking together sugar, baking powder, eggs and oil; stir into one layer. Mix flour and salt into one layer. Spread filling between cake layers. Press remaining mixture on top of cake.
In a large saucepan, heat vegetable oil and pour into 1/2 cup of the carrots, just until tender. Spread over cake.
In a large glass or metal bowl, stir together lemon juice, lemon zest, lemon zest, dark rum, and Swiss cheese. Pour over carrot cake.
Bake in the preheated oven for 55 to 60 minutes, or until a tester inserted into the center comes out clean. Cool cake completely before cutting into squares.