1 (18 ounce) can carrots, peeled and cubed
1 cup white sugar
1 cinnamon stick
1 egg
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons baking soda
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
Whisk carrots in 2 quart vegetable oil. Stir in cinnamon and 1 egg. Place carrots, browning slightly, in large bowl.
Sift together the flour, baking powder and salt; stir into carrot mixture in the 8x8 inch pan.
Bake in 450 degrees F (220 degrees C) oven for 40 minutes, until carrots are tender. Reduce heat to 325 degrees F (165 degrees C) and bake an additional 20 to 30 minutes, until carrots are tender. Cool to room temperature, about 2 hours.
Meanwhile, whip the cream cheese and oil in a large bowl until fluffy. Beat cream cheese in a small bowl until it is completely smooth. Beat cream cheese with 1 tablespoon vegetable oil into egg mixture alternately with the carrot mixture. Stir mixture into carrot mixture. Beat cream cheese mixture into creamed cream cheese mixture. Gradually mix in floured lemon zest.
Spread 1 cup carrot mixture into loaf pan and press remaining oil into center of loaf pan.
Bake in preheated oven until carrots are tender, about 30 minutes. Cut into 4 squares. Garnish with fruit frond and carrot frosting. Cool completely.