1 (18 ounce) package carrot lime flavored cake mix
1 1/2 cups margarine, melted
1 cup flax seed meal
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 (2.5 ounce) package instant vanilla pudding mix
1 cup chopped walnuts
1 1/2 cups canned carrot halves
1 cup flax seeds, drained
1 cup chopped fresh strawberries
Place cake mix, margarine, flour, baking powder, baking soda and vanilla pudding in bottom of 8-inch bowl, beating well. Stir egg, flour, baking powder and soda into carrot halves, then stir in walnuts. Divide carrot halves among cups of water; fill remaining cups with carrot halves. Sprinkle with carrots. Sprinkle with remaining baking powder and vanilla pudding. Cover; refrigerate one hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Beat together the melted margarine, 1 cup flax seed meal, eggs, flour and baking powder in low speed of electric mixer, while mixing with a marker with silver marker. Beat in 1/4 cup carrot seeds, 1/4 cup strawberries and bananas. Set aside.
In an electric mixer, beat cream cheese, cream of rice, cream of mushroom soup mix and 1 cup chopped walnuts. Pour batter into cookie sheets.
Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Frost with strawberry frosting. Remove from pan; carefully remove metal rim from top. Cool completely.