1 1/2 cups white sugar
2 eggs
1 1/2 cups vegetable oil
1 cup vegetable oil
1 cup water
1 (8 ounce) container carrot juice
1 (3 ounce) can sliced carrots
2 cups vegetable oil
2 eggs, lightly beaten
1 1/2 cups water
1 cup vegetable oil
1 cup brown sugar
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 cups confectioners' sugar
1 teaspoon almond extract
1/4 teaspoon lemon zest
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 cup margarine, softened
1 teaspoon vanilla extract
3 (3 ounce) packages instant lemon pudding mix
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (3 ounce) square pan pans.
Combine sugar, eggs, oil, water, carrot juice, carrots, oil, brown sugar, flour, baking powder, salt and carrot mixture in small bowl. Mix thoroughly. Spread mixture into prepared pan.
Bake in preheated oven for 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Cool completely. Cool completely. Bake for 20 minutes in the preheated oven.
In a small bowl, combine carrot juice mixture with enough liquid to make a thick gravy. Beat until frothy. Pour over cooled cake while still warm.
To make frosting: In a small bowl, combine cream cheese and butter. Beat until smooth; stir in lemon zest. Sprinkle over carrot cake while still warm.
To make lemon glaze: Mix sugar and cream cheese into 1/4 cup of lemon juice in small saucepan; pour over carrot cake while still warm.
To make frosting: Mix sugar and lemon glaze with 1/2 cup lemon juice in small bowl; drizzle over carrot cake while still warm.