3 cups white sugar
1 tablespoon vegetable oil
1/2 teaspoon salt
1 cup sifted all-purpose flour
2 eggs
2 cups carrots, sliced
1 cup chopped celery
1 teaspoon vanilla extract
1 cup margarine
3 cups all-purpose flour
5 cups milk
2 eggs
1 teaspoon vanilla extract
1 cup apple cider vinegar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
In a large bowl, combine sugar, oil, salt, and flour. Mix thoroughly. Beat in eggs, carrots, and celery. Mix vegetables with lemon juice and lemon zest. Fold into sugar mixture. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 62 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool completely.
In a large glass or metal bowl, beat margarine, applesauce, vinegar, and lemon zest until light and fluffy. Beat in sugar, apple vinegar and lemon juice. Spoon cream filling into warm cake. Arrange cake on a pizza pan, facing up. Chill in refrigerator for 2 hours or overnight.
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