3 1/2 cups water
1 cup white sugar
1 1/2 teaspoons lemon zest
1 teaspoon vanilla extract
2 (3 ounce) packages cream cheese, softened
1 (16 ounce) can crushed pineapple
2 cups sliced fresh carrots
4 eggs
1/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups sliced almonds
1 cup chopped walnuts
1 (18.25 ounce) can sliced pecans
Heat water in a small saucepan over medium heat. Stir in sugar and lemon zest; boil for 2 minutes. Remove from heat. Stir in vanilla extract. Let cool about 10 minutes.
Stir 2 cup whipped cream into chilled mixture; stir alternately with bananas, pecans and almonds. Pour mixture into 8 inch round cake pans.
Bake at 350 degrees F for 1 hour, or until a toothpick inserted into cake comes out clean. Cool completely before cutting into squares.
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