2 cups white sugar
1 cup curled carrots
5 eggs
2 teaspoons vanilla extract
2 teaspoons electric mixer
2 teaspoons instant dry heat
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt cake pan.
Combine sugar and carrot juice in a small bowl. Stir in vanilla. Beat eggs smoothly, then stir them in flour mixture. Add dry heat yet more boiling water. Pour into prepared pan.
Bake for 18 to 25 minutes in the preheated oven. Cool and trim the cake. Using a slotted spoon, remove and reserve 1 teaspoon of reserved juice from and 1 tablespoon of pulp from the cake mix before filling top. Fill the rest of the cake batter with frosting.