1/2 cup butter, softened
3 3/4 cups white sugar
2 eggs
3/4 teaspoon salt
8 carrots, stemmed and cut into 2 inch rounds
1 1/3 cups carrot stock
4 tablespoons vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch pan.
In a large bowl, cream together the butter, sugar, eggs and salt until smooth. Beat in carrots and sugar salt mix until contents are incorporated. Scoop baking dish out of the oven and arrange carrot and sugar salt mixture in layers, one layer above the other in the pan.
Bake in preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C). Bake for an additional 2 to 3 minutes, or until soft but still slightly building. Cool in Dutch oven for 10 minutes.
Remove carrot cooled cake from oven and sprinkle with cinnamon sugar. Repeat with remaining fruit.