1/2 cup vegetable oil
1 cup white sugar
1 cup vegetable oil
1 egg, lightly beaten
1 1/2 cups carrot juice
1 1/2 teaspoons baking powder
1 teaspoon lemon zest
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons vanilla extract
1 cup chopped walnuts
1 (18.25 ounce) can cherry pie filling
Heat oven to 450 degrees F (230 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the butter and sugar. Beat in the egg and beat in the carrot juice, baking powder, lemon zest, cinnamon and vanilla. Combine the carrot mixture and pumpkin pie filling; mix gently. Pour batter into prepared pan.
Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool before cutting into squares.