3 tablespoons white sugar
1/2 cup vegetable oil
2 cups carrots, sliced and cooked into greens
4 eggs
2 cups chopped walnuts
3 cups carrot juice
3 cups chopped raisins
1 (12 ounce) container freezing dinner roll dough
4 tablespoons almond extract
1 cup milk
4 vanilla wafers
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch rounds 2-inch round pans. Prepare the cake by placing the carrots in the bottom of the pans. Place the egg, carrots and walnuts in the top of the pans. Make the carrots and pumpkin filling by lightly greasing and flouring the parchment or paper of three 8 inch pans. Refrigerate the remaining dough while preparing the cake.
Place the carrots and walnuts on a baking sheet. Quickly spread 1/4 cup of the carrot vegetable mixture over the carrots. Place the eggs over the carrots. Cover with the carrot vegetable mixture. Spread the walnuts on top of the carrots. Twist each carrot segment down to form a rectangle. Spread about half the filling mixture over the cake. Place remaining half of filling over the cake.
Prepare the frosting by mixing the 2 cups of carrot vegetable mixture with 1/4 cup of carrots. Stir in the milk and vanilla wafers. Beat on medium speed until well distributed. Continue on low speed until piping hot. Garnish with remaining carrot garnish with walnuts. Cover and refrigerate frosting while making the bundt cake.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and remove. Slide egg mixture into chilled warm bowl, stir vigorously; beat until heated through.