1 1/2 cups margarine
1 cup grated carrots
2 cups white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
3 egg whites
2 teaspoons baking soda
2 cups chopped walnuts
1 cup chopped walnuts
3 cups all-purpose flour
1 teaspoon baking powder
3 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup sour cream
1 cup milk
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 cup chopped walnuts
1 cup raisins
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
In a large bowl, cream together margarine, carrots and sugar until smooth. Beat in the salt, cinnamon and nutmeg. Combine egg whites and baking soda; mix into the creamed mixture using electric mixer two beaters or one beatstick. Fold in the flour, salt, cinnamon and nutmeg. Spread evenly into the prepared pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices of cake outside with raisins or walnuts, or spoon into 12 ounce glass jars.
To make the filling: In a small bowl, combine lemonade, sour cream and milk. Mix well, then spread over cooled cake.
To make the frosting: In a large glass or metal bowl, beat together lemon zest and chopped nuts. Mix in raisins, walnuts and nuts. Beat in sour cream. Sprinkle with lemon zest.
Take a wooden spoon and swirl the melted margarine, lemonade and sour cream over the sides of the cake.