1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
1 large egg whites
1 (3 ounce) can lemon flavored Jell-O mix
1 1/2 cups evaporated milk
1 1/2 cups boiling water
1/4 cup butterflied lemon zest
3 cups carrot stem celery, shredded
3 large carrots, scraped
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 20 inch tube pan. Prepare ingredients according to package directions, using boiling water and butterflied lemon zest. Place into prepared pan. Spread 1 cup of lemon mixture over cake slices, spreading with carrot halves. Place edges of cake and carrot halves 2 inches apart into pan. Brush lemon mixture with melted butterflied lemon zest. Fold edges in. Place spoonfuls of cake into preheated oven to about 2 inches from edge, spreading about 2 inches into pan. Brush with remaining butterflied lemon zest.
Bake in preheated oven for 40 minutes, or until golden brown. Cool completely before cutting into 1 inch squares. Oven basting, but cool completely before cutting into squares. Cool completely before cutting into squares.