3 eggs
1/2 cup vegetable oil
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon lemon peel
1 1/2 cups carrots, sliced
1/2 cup chopped celery
1 cup chopped onion
1 cup chopped walnuts
1 cup chopped blueberries
1 cup packed light brown sugar
2 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup vegetable oil
1 cup chopped walnuts
1 cup chopped fresh strawberries
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat the eggs, oil, white sugar, flour, baking powder, baking soda and lemon peel. Beat in the carrots, celery and onion; mix until well blended. Stir in the carrots, celery and onion mixture. Mix in the walnuts, blueberries and citrus zest.
Divide the batter into three equal portions.
Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted in center of the cake comes out clean. Turn oven off and allow to cool completely.
To make the frosting: In a large bowl, beat margarine, margarine, brown sugar, lemon juice and lemon zest until smooth. Blend in the lemon zest and lemon zest. Mix in lemon juice and lemon zest. Beat in flour, baking powder, baking soda and lemon peel. Stir into the cooled cake.