3 tablespoons vegetable oil
2 pounds carrots, sliced
3 1/2 cups white sugar
1 1/2 cups boiling water
1 egg
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon salt
3 tablespoons lemon zest
1 teaspoon lemon zest
2 tablespoons milk
3 tablespoons butter
4 1/2 cups all-purpose flour
5 teaspoons baking powder
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine carrots, sugar, boiling water, egg, lemon juice, lemon zest, lemon zest and milk. Mix well and spread on an ungreased 9x5 inch pan. Sprinkle with butter and flour.
Bake in preheated oven for 30 to 35 minutes, until carrots are tender.
Meanwhile, arrange carrots and sugar in another large bowl. Mix well and spread on carrots. Hot oil may be needed, but you won't notice it.
While carrots are baking, combine butter, brown sugar and lemon zest in medium bowl to drizzle over carrots. Bring to a boil and continue to whip until thickened, about 10 minutes.
Remove carrots from oven, removing stems and seeds. Cut in 1/2 inch slices of carrot with a knife. Place carrots in oven in a separate layer. Cover and caramelize carrots with applesauce. Melt butter in medium saucepan; stir in lemon zest and lemon zest. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in flour; stir in baking powder. Pour into tart crust and refrigerate overnight.