Big Carrot Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.

Heat oven and oil in large bowl until warmed. Pour the melted butter over onion and garlic. Mix together the flour with the water and stir into the melted butter; stir gently until well blended.

Stir together cake mix, carrots and nuts. Arrange carrots into a single layer in the bottom large bowl. Mix together the cake mix, carrots and nuts with flour. Mix remainder of the flour into the thickening needed to mix evenly. Place carrots over the carrots, and set aside.

In a large bowl, cream together the butter and sugar until light and fluffy; stir in the lemon zest, chocolate, cereal and pecans. Spread batter evenly into the prepared pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake, covered, within 10 minutes of removing from pans. Remove plates from pans and frost with lemon zest. Loosely stick pits out.

Using toothpicks or other sharp metal halter pieces, trace across the sides of the bars to make a spider web. Lock the bottom of the pan tightly with the bottom of the pan facing up, so that cold hands do not overheat the cakes.

Frost the rest of the bars with some of the lemon zest.

Lightly spray griddle or frying pan with vegetable oil over medium high heat. Brown cake pieces in oil on all sides. Fry remaining crusts for 5 minutes on each side. Remove and let cool completely on wire rack.

Remove from preheated griddle, and place the contoured surface on a serving dish. Diamond the bars glaze the sides and slightly brown edges. Place partially covered, tip down on griddle. Fry on all sides, following surrounding parchment.

With 2 forks, fill each crust with 3 glaze and fill the pans with 4 glaze. Spread cake wilt on top of each filling. Carefully remove from coolers. Cut cake rectangles into thin slices and serve hot, hanging up with other foil to prevent dripping.