5 cups white sugar
3 egg yolks
1 teaspoon cream of tartar
4 1/2 cups vegetable oil
1 1/3 cups milk
4 (2 ounce) packages instant vanilla pudding mix
1 1/3 cups chopped dried carrot
1 1/4 cups chopped celery
2 teaspoons salt
1 cup fresh lemon juice
2 large carrots
6 eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 cups chopped walnuts
In a medium saucepan, mix sugar and egg yolks. Bring mixture to a steep boil; continue to boil for 3 minutes. Boil for 20 to 30 minutes, stirring occasionally. Remove from heat. Add oil, milk, pudding mix, carrot and celery. Bring mixture to a gentle boil. Cover, and simmer for 30 minutes. Remove from heat. Remove lid from glass baking dish. Set aside.
In a medium bowl, beat cream of tartar using electric mixer. Mix pudding mix, carrots, celery, salt, lemon juice, carrots and celery. Pour mixture into prepared pan.
In a large bowl, beat lemon zest, granulated sugar and table salt together. Beat egg yolks with cream of tartar to frothy peaks, then pour lemon mixture over carrot mixture.
Pour lemon cream over carrot cake mixture, and sprinkle with remaining lemon mixture.
Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes, then turn out onto a wire rack to cool completely. Garnish with chopped walnuts. Store carrots and celery in refrigerator.
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