1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 cup vegetable oil
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup raisins
1 cup chopped carrots
1 cup chopped walnuts
1 cup butter
1 cup white sugar for decoration
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup carrot oil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (10 ounce) pans.
In a large bowl, mix sugar, eggs, vanilla and oil. Beat with an electric mixer bowl on high speed 30 seconds. Beat with an electric mixer on medium speed 1 minute. Beat on low speed until blended.
Remove dough from pans, and cut into 1/2 inch slices. Place half of slices onto the prepared cookie sheet, and cover with remainder of dough.
Bake for 20 minutes in the preheated oven, or until set and golden brown. Cool completely on wire rack.
In a large bowl, mix flour, baking powder, raisins, carrots and walnuts. Stir in butter and sugar to form a batter. Cool completely in refrigerator.
Put carrot cake slices onto unpolished baking sheet. Brush with lemon juice, place over greased baking sheet.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into the center of the cake comes out clean. Cool completely before cutting into squares.