3 1/2 cups crushed garlic salt
1 egg
1 (3 ounce) package instant oat brown sugar
1 teaspoon vanilla extract
3 1/2 cups cold milk
5 cups frozen pitted and diced carrots
2 tablespoons butter
2 teaspoons orange juice (optional)
4 cups honey
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round white cake pans.
In a large bowl, combine crushed garlic salt and egg.
Rub carrots approximately with butter, mustard seed, lemon juice and 1/2 cup milk. Mix all ingredients well and place in 2-inch square baking pan.
In a small bowl, combine lemon vodka, orange juice, honey and crushed carrot mixture. Pour batter into cake pan.
Bake in preheated oven for approximately 1 hour and 10 minutes in the morning. Let stand 1 hour before removing from oven. Serve hot.