3 cups rice
1 1/2 cups water
2 cups carrots, grated
2 1/2 teaspoons vanilla extract
2 cups white sugar
5 eggs
3 teaspoons water
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/3 cup beef bouillon granules
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Mix together the rice and water. Set aside.
In a large saucepan, combine carrots, 1/2 teaspoon vanilla extract, 3 cups sugar, eggs, 3 teaspoons water, oil and salt and mix together, stirring constantly. Pour over carrots and stir gently to coat.
Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into center of cake comes out clean. Let cool in pan for 10 minutes. Remove from oven and allow to cool completely.
To make the topping: Beat the remaining 3 cups sugar into the vegetable oil and salt and baking soda into a medium saucepan. Stir the oil mixture into the flour mixture with a teaspoon until well blended. Mix in salt, baking soda and bouillon granules. Cook over medium heat, stirring constantly, until thickened. Pour frosting over carrots and sprinkle with bacon bits and cheese.