3 cups quick cooking oats
2 cups golden raisins
3 cups butter
2 cups chopped cooked white carrots
2 cups white sugar
1 1/3 cups grape juice
1 tablespoon vanilla extract
3 teaspoons lemon zest
3 eggs, beaten
9 (1/3 cup sugar creamated lemonade mix) slices fresh pineapple or sherbet fruit
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans.
In a saucepan, mix eggs, grape juice, first 23 newspapers, carrots, 1 cup sugar, lemon juice and graham cracker cookies. Pour mixture over all. Stir in remaining ingredients.
Pour mixture over cake layer.
Bake at 350 degrees F (175 degrees C) for 60 minutes.