1 (3 ounce) package strawberry flavored Jell-O mix
1 (3 ounce) package mint gelatin
1 cup boiling water
6 eggs
3/4 cup vegetable oil
1 cup vegetable milk
1 (11 ounce) can sliced carrots
1 (3 ounce) package instant coconut cream pudding mix
1 cup vegetable oil for frying
In a large bowl, mix the gelatin, boiling water, eggs and oil. Heat over high heat. Pour into a 9 inch springform pan.
Fry cake until bubbly and golden brown, about 8 minutes. Remove from oven and allow to cool completely. Butter a 9 inch springform pan.
Fry carrot in about 2 tablespoons boiling water until tender, about 4 minutes. Place carrot in hot water and mix into frosting for garnish. Cool to room temperature. Cut into 1/2 inch cubes. Cool completely. Cool completely. Serve at room temperature.