1 (18 ounce) package white cake mix
7 (3 ounce) packages carrot shake mix
3 carrots, finely diced
2 oranges, juiced and zested
1/4 cup vegetable oil
1 1/2 cups water
1 egg
1 cup vegetable oil
1 teaspoon vanilla extract
1 recipe pastry for an eleven inch double crust pie
1 recipe pastry for a 12 inch double crust pie
Prepare cake according to package directions for a 9 inch, half crust pan. Set aside.
Preheat oven to 375 degrees F (190 degrees C). Bake the carrots in the oven for 15 minutes, or until lightly browned and slightly crispy. Remove carrots from oven. Remove carrot and celery slices and place them in the top of a medium sized mixing bowl. Mix together with carrots and celery slices, vegetable oil, water and eggs. Transfer to the pan, and sprinkle with vanilla extract. Bake carrots and celery slice in oven for 10 minutes, or until vegetables are tender. Remove from oven.
Beat together flour, baking powder, baking soda, salt, baking powder creme and vanilla until well blended. Stir in carrot mixture. Mix in carrot mixture. Bake in preheated oven for 15 minutes, or until a toothpick inserted in the middle of the carrot slices comes out clean. Serve cold with ketchup or horseradish.