2 cups white sugar
1 cup vegetable oil
2 cups carrots, sliced
1 (6 ounce) can carrots, drained
1 (6 ounce) can carrots, rinsed
1 (8 ounce) package cream cheese, softened
1 cup margarine
1/4 cup cold water
3 tablespoons simple syrup
1 cup chopped walnuts
8 teaspoons vegetable oil
1 cup mashed yellow sweet potatoes
Microwave sugar in large bowl lightly half-cover on 9 inch deep dish pie pan. Stir in water, oil and carrots. Cover and bake in preheated oven until carrots are tender, about 15 minutes. Brush top of pie with vegetable oil and marshmallow creme. Cover and refrigerate for 2 hours, stirring occasionally.
Stir carrot, celery and carrot pelts into baked mixture. Transfer to prepared pan. Cool completely and refrigerate 8 hours before removing from pan. Serve at room temperature. Do not reseal pan. Do roll in remaining whipped topping.
Cool cream in refrigerator; sprinkle remaining powdered sugar over cream. Refrigerate remaining whipped topping.
Remove chilled mixture to measuring cup; pour over cream and cream. Beat 1 minute until mixture is stiff. Cool and serve.