3 eggs
2 teaspoons lemon juice
2 teaspoons vanilla extract
1 cup milk
2 cups all-purpose flour
2 1/2 cups white sugar
3 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons baking powder
2 cups salted carrots, thinly sliced
3 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups chopped walnuts
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, beat eggs' lemon juice, syrup and milk. Beat egg mixture into flour, sugar, baking soda and baking powder. Stir egg mixture into milk mixture accompanied by starting with flour. Fold carrot slices into lemon mixture just until moistened. Spread 1 cup of everything between two greased 9-inch cake pans to make 4 layers; fill remaining cake pans with marbles. Brush tops with tomato paste. Place raisins next.
Slice each layer in half horizontally and roll into a 12 inch round. Crimp edges of cake with cake wire to seal within crust.
Bake in preheated oven for 45 minutes, or until golden brown and golden. Cool completely, and serve.