1 cup butter or margarine
3 eggs
2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons white sugar
2 eggs
2 3/4 cups vegetable oil
1 1/2 cups milk
2 cups shredded carrots
1 teaspoon lemon zest
1 pint big candy-coated carrots
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking powder. Set aside.
To make the frosting: Combine the sugar and oil in a medium saucepan. Cook over 18 minutes, stirring vigorously, until sugar is completely dissolved. Remove pan from heat and stir in milk and carrots. Beat with an electric mixer until blended. Now beat in the eggs one at a time, gradually mixing just after each. Then, beat in the flour mixture along with the milk, carrot and lemon zest. Drop filling into cake pans and pipe to ends.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool thoroughly in pan. Let cool completely before cutting into squares. Fed up with cake and carrot cake?!