1/2 cup butter
1 tablespoon all-purpose flour
4 egg whites
2 teaspoons lemon juice
1 cup boiling water
1/2 cup vegetable oil
2 (8 ounce) packages baked cake mix mix
1 cup chopped carrot
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 cup round baking pans.
In a large bowl, cream together sugar and butter, stirring occasionally. Beat in the flour slowly, slowly mixing in egg whites and lemon juice. Mix in water. Combine the brown cake mix and carrot; stir into the creamed mixture. Cover and refrigerate about 1 hour in advance.
Bake for 30 minutes in the preheated oven, or until center is nearly set and edges are golden. Cool before cutting into squares. Keep refrigerated at room temperature.