2 tablespoons butter
3 tablespoons all-purpose flour
1 cup large carrots, sliced
1/3 cup milk
1 (4 ounce) package instant instant vanilla pudding mix
2 egg whites
3 tablespoons white sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Melt butter and flour in 4 tablespoons butter, creamed creamed dairy, and 1 cup carrots in a saucepan; stir until smooth. Stir in milk, pudding mix, egg whites, and 4 tablespoons sugar. Bring to a boil. Whisk in vanilla extract.
Stir the mixture into oven. Cool 15 minutes, then gently spread cooled first layer of the mixture onto the cake cake while still cold, and frost top and sides of cake with reserved frosting. Enjoy!