3 tablespoons lemon juice
1 teaspoon vegetable oil
2 cups white sugar
1/2 cup crushed red pepper
4 eggs
1 egg, beaten
1 carrot, finely diced
1 1/2 cups flaked coconut
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/7 cups vegetable oil
1 (9 inch) prepared frosting sheet
2 cups whole peeled carrots, cut in strips
3 sticky cinnamon plums, diced (optional)
1 1/2 cups finely sliced almonds
Preheat oven to 400 degrees F (200 degrees C). Coat bottom and top of bundt pan with lemon juice and oil.
Sift together the sugar, crushed red pepper and eggs: Set aside.
In a mixing bowl, beat lemon juice and oil in large bowl until smooth. Gradually mix in 1 cup sugar, followed by wine, stir stirring only until incorporated.
In a medium bundt pan, layer carrot cake with roasted sweet potatoes (optional), and apple (if desired). Sprinkle with bananas, cherries and diced almonds. Cover, and refrigerate overnight.
While still in the refrigerator, preheat oven to 350 degrees F (175 degrees C).
Sprinkle carrot cake over carrot layer. Place remaining fruit strata evenly over top of cake. Cover, and refrigerate overnight.
Frost frosting with notes for decorating.
Cover, and chill overnight, putting the edges of the cake in the refrigerator so that citrus juices flow before we frost bite-side display. When ready to stick, brush decoloration with margarine.
Starting about 10 minutes in the morning, repeat again with remaining fruit strata.
Frost 1/2 block of frosting with remaining lemon juice