3 cups white sugar
1/2 cup milk
1/2 teaspoon salt
3 eggs
3 teaspoons baking soda
1 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
4/5 cup white sugar
1 tablespoon butter
1/4 cup vegetable oil
1 (15 ounce) can sliced carrots
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
Using an electric mixer, beat the eggs and sugar until well blended. Mix in the milk and salt. Stir the flour, baking soda and vegetable oil into the eggs mixture until just blended. Stir in the vanilla extract. Pour the batter into the prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
Prepare the carrot cake by placing the cake layers in the springform pan and whipping until light and fluffy. Brush the surface with butter. Cover with aluminum foil and turn to coat with the butter coat. Spray the bottom of a large bowl with vegetable spray. Place frosting onto carrot layers, and fluff with a fork. If you wish to use lemon butter, combine lemon wine and sugar; drizzle over carrot layers. Place lemon slices on top of all other frosting. Mark with frosting pencils the desired shape into the cake.