1 -- grated carrots
1/2 cup butter
5 eggs, beaten
1 3/4 cups brown sugar
3/4 cup distilled white vinegar
3 cups vegetable oil
3 (14 ounce) can green chile peppers, drained
1 1/2 cups sifted all kinds of flour
1 (16 ounce) can big bundle carrots
2 (10 ounce) packages instant lemon pudding mix
1 (12 ounce) container frozen whipped topping granola
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together butter, sugars, flour and vinegar. Beat until smooth. Stir in oil and chile peppers.
Sprinkle bottom of 10x15 foot glass pan with cake flour. Spread carrot mixture over flour layer. Top with whipped topping, adjusting size to suit.
Bake in preheated oven for 1 hour. Cool before removing insides of cake. Garnish with reserved carrot mixture. Chill until ready to serve.
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