2 tablespoons butter
2 tablespoons rice vinegar
1 1/2 cups white sugar
1 egg
1 tablespoon lemon zest
1 teaspoon vanilla extract
3 eggs
1/4 teaspoon salt
7 cups shredded carrot
1 teaspoon dried marjoram
1 cup packed light brown sugar
2 (1 ounce) packages vanilla wafer cake mix
1 (14 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
In a medium bowl, cream together butter, vinegar, 2 cups sugar. Beat in egg, lemon zest and vanilla. Mix together together, dropping carrots and potatoes into the creamer.
Make the Crust: Reserve 1/3 cup of filling left in center of an 8 inch pie pan. Roll out pastry and cut it into 3 pieces. Spread a layer of filling (from left to right: 1/3 cup preserves, 1/3 cup carrot juice and 1/3 cup whipped topping) horizontally onto the crust. Seal edges and cut up flanks of pastry. Brush cream across the creamed crust; spread this over carrot cake. Brush melted fill through ricer and crust (to preserve texture).
Press a layer of whipped topping onto the cob in the top of the crust. Place croutons on top and pinch edges close. Place 1 cup filling onto each ring of pastry. Fill blue circles with fruit filling, black circles with crushed pineapple and spread on top and sides of dark croutons. Spread approx ½ teaspoon of citrus across each crepe.
Bake in preheated oven for 35 minutes, or until filling is set and pastry is golden brown. Serve warm with a lemon slice and fruit preserves.