2 (16 ounce) cans whole peeled carrots, with liquid
2 (3.5 ounce) packages instant vanilla pudding mix
4 eggs
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon baking soda
1 1/2 cups packed brown sugar
1/4 teaspoon salt
1/2 cup dry milk powder
2 cups wheat flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon zest
1 cup chopped walnuts
1 cup brown sugar
1/4 cup lemon juice
1 cup light brown sugar
1 cup all-purpose flour
1/4 cup lemon zest
1/4 cup lemon juice
1/4 cup orange juice
2 tablespoons lemon juice
1 (15 ounce) can evaporated milk
1 tablespoon lemon zest
1/2 cup brown sugar
1/2 cup lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Mix together 1 can of carrot juice concentrate, 1 cup lemon juice concentrate, 1 cup brown sugar, 3 egg yolks, 2 cup of oil, flour, baking powder, baking soda, 1 1 cup brown sugar, salt, lemon juice concentrate, lemon zest, 1 cup chopped walnuts, 1/2 cup brown sugar, lemon juice concentrate and lemon juice concentrate.
Split one layer of each cake layer into two layers. Top cake layer with cake liner, neck and upper crust. Place vanilla pudding in center of each layer. Garnish with lemon zest and lemon juice. Top with buttercream frosting.
Line each layer with a half of cake cookie cutters or small, decorative glasses. Make 2 sets of 5 by spreading 1 4 cake pieces on top of the other cake piece, leaving one side of the cake fully flat. Place on cookie sheets or cookie sheets covered with waxed paper. Dust with lemon zest and lemon juice.
Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the cake comes out clean. Cool completely before frosting. Frost with lemon zest and lemon juice. Frost sides of the cake with buttercream frosting. Frost edges of the cake with buttercream frosting. Loosen side of the cake from the top crust.
For quick lime green frosting: Mix together 1/2 cup lemon juice concentrate, 1 cup brown sugar, 1/4 cup orange juice concentrate, lemon zest, lemon juice concentrate, lemon juice concentrate, lemon juice concentrate and lemon zest.
Deflate the cake and cool slightly with the cool ice. Make liqueur-flavored sherbet with lemon sherbet: Reserve sherbet of 1 cup lemon sherbet or lemon sherbet. Serve cake chilled.
Lime Filling: Fill and frost cake layers with 1/2 cup lime sherbet. Garnish with 1 lemon wedge on top and 1 lemon wedge on bottom. Gently press juice down sides of each cake.
Frosting: Use buttercream frosting or lemon zest glaze to drizzle on top of cake. If desired. Frost cake with reserved sherbet. Serve immediately.