1 3/4 cups carrots, chopped
3 1/2 teaspoons baking soda
2 tablespoons butter, softened
1/8 cup white sugar
2 eggs, beaten
1 (16 ounce) package angel food cake mix
2 cups vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3-quart pan.
Melt carrots and butter in large skillet over medium heat. Saute carrots until golden, stirring constantly. Remove from heat and stir in sugar, eggs and oil. Beat until the mixture resembles coarse crumbs. Using a 2-inch round cookie cutter, make 16 circles in the bottom of the pan. Spread mixture evenly between the two layers. Place walnut cookie circles over the mixture.
Place lemon slices on an ungreased 14x9-inch baking sheet. Place bread slices over lemon slices. Brush with vegetable oil. Return lemon slices to pan. Bake 30 minutes, or until the toothpick inserted into the cake comes out clean. Allow to cool slightly, and cut into cubes.
I used a regular white cake mix and it turned out perfect. I also didn't have to wait nearly as long for the frosting to set, and it was much easier to work with. The only downside of this recipe, my husband noted, was the carrot cake I bought at the grocery store. I made a carrot cake with just white frosting and about 1 cup of carrot. I found that the cake I got from the store was way, way too cake-y. I usually make smaller cakes with just carrot and chocolate frosting, and I didn't change anything in the recipe. I might try this again and try to find a better carrot, but in the meantime, it was a nice cake.
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