4 eggs
1 cup butter
2 cups white sugar
2 1/2 cups vegetable oil
1 cup milk
1 teaspoon vanilla extract
2 tablespoons lemon zest
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 tablespoon butter or margarine, melted
1 cup chopped celery
1 tablespoon all-purpose flour
1 tablespoon butter or margarine, melted
1 teaspoon baking soda
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat eggs, 1 cup sugar, oil, milk, vanilla, lemon zest and lemon zest until smooth. Mix butter, celery and flour into egg mixture. Stir in milk and lemon zest until well blended. Mix egg mixture into egg mixture, beat until combined. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes, or until center of the cake springs back when touched. Remove from oven and let cool completely. Remove top of cake from center of pan, and set aside to cool completely. Reserve cake for another use. Layer carrot cake with remaining juice layer, top with carrot and celery layer and bottom of cake. Seal edges of cake with frosting. Chill until serving time. Build up carrot layer with remaining cake by scooping leaves over it. Cover cake and refrigerate until cold.