2 cups whole wheat flour
1/2 cup shortening
1/2 cup white sugar
1/2 cup water
1 teaspoon salt
1/2 cup vegetable oil
2 eggs
2 1/4 cups unsalted vegetable oil
2 1/2 cups baked carrots, chopped
1 cup white sugar
1 teaspoon vanilla extract
2 cups water
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube or Bundt pan.
In a medium saucepan, stir together the whole wheat flour, shortening, white sugar and water. Cook over medium heat until a small amount of the mixture comes to the boil, then immediately remove from heat. Using a pastry blender or a large wooden spoon, stir in the eggs one at a time. In a small bowl, dissolve vegetable oil and sugar in the egg mixture. Gradually stir in the flour mixture, then the carrots and vanilla.
Pour into prepared pan. Bake in the preheated oven for 12 to 15 minutes. Cool completely before frosting with the lemon sprinkles.