CERAMIC:
1/2 cup water
1 cup margarine
1 cup white sugar
1 cup extra virgin olive oil
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
1 1/2 cups carrots, halved
2 cups white sugar
1 1/4 cups margarine, melted
2 teaspoons lemon-lime flavored extract
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 cup chopped walnuts
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 (5 ounce) round pans.
In a large bowl, combine water, margarine, sugar, olive oil, flour, baking powder and egg. Mix until well blended. Stir in carrot, sugar and butter. Add lemon-lime extract; mix well.
Pour batter into prepared pans. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool cakes on wire racks. Refrigerate leftover cake for 4 hours, or until set. Cool completely before cutting.
To make the Lemon-Lime Lemonade: In a medium saucepan, combine lemon-lime flavored extract, lemon zest, lemon-lime flavored extract, lemon zest and lemon zest until 1/2 inch in diameter. Drizzle over cake.