2 (1 ounce) packages instant vanilla pudding mix
2 eggs
1 cup packed light brown sugar
1 cup vegetable oil
4 tablespoons white sugar
2 cups all-purpose flour
3/4 cup vegetable oil
3 teaspoons vanilla extract
1/2 teaspoon salt
1/8 teaspoon lemon zest
3 cups carrots, peeled and cored
1 teaspoon lemon zest
1 1/2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, combine pudding mix, eggs and 1 tablespoon brown sugar. Mix egg mixture into dry mixer bowl with paddle attachment. Mix until mixture is soft. Stir cornstarch mixture into dry mixer bowl. Add flour and oil; mix just until blended. Spread 1/2 teaspoon flour mixture in top of waxed paper lined, corners to overlap.
Bake in preheated oven for 60 minutes.
While the cake is baking, prepare the carrot, pecans and lemon zest for the frosting. Place carrot cake squares on ungreased dessert plates. Cover in waxed paper, dust with a little white powder, and place garnish with pecans.
While the cake is baking, mix together the flour and brown sugar. Mix together with the brown sugar and vegetable oil in a medium bowl. Gradually stir the batter into the dry cake. Keep the floured spoon in the center of the cake, and push slightly downward to keep from sticking. Cool and frost the cake.