4 c. carrots
1/2 c. lemon juice
1 1/2 c. melted butter
4 c. whole wheat flour
3 tsp. baking powder
1/2 tsp. baking soda
4 eggs
1 tsp. salt
1 3/4 c. brown sugar
1 tbsp. vanilla
1 tsp. lemon extract
3/4 c. water
1 c. chopped walnuts

Grate carrots finely (use food processor grater, then the blade). Add lemon juice and let stand. Beat together the butter and brown sugar; add the eggs and beat until light. Add vanilla and almond. Combine flour, salt, baking powder and soda. Add to butter-egg-sugar mixture alternately with the carrots. Lastly add the water and chopped walnuts.

Bake in 9"x13" sheet cake pan at 350 degrees for 25 minutes. Top with lemon glaze: 2 cups powdered sugar, 2 teaspoons lemon juice and zest, 4 tablespoons cream.