3 cups quick cooking oats
1 cup white sugar
1 (3 ounce) package instant vanilla pudding mix
1 cup sour cream
1 (2 ounce) package cream cheese, softened
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups vegetable oil
2 eggs, beaten
8 cups chopped celery
10 carrots
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine the oats, sugar and pudding mix. Mix in the sour cream.
In a medium bowl, beat the cream cheese and baking soda until smooth. Mix in the buttermilk, oil, eggs and celery. Set aside.
In a large glass or metal bowl, beat the gelatin until fluffy. Fold in the corn syrup and cornmeal. Sprinkle over the mixture.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.
While the cake is sitting, combine the carrots, celery and cheese. Cut the carrots into 1 inch chunks and eat them with toothpicks.