On Sun, 28 Dec 2003, Rose wrote:

> (Darrell Grainger) wrote in message >...
> > Greetings fellow bakers,
> >
> > I have been asked to make a carrot cake for my sister-in-law. She has some
> > requests which are making it a little difficult for me. I hope someone
> > here can provide me with a recipe that will meet her needs.
> >
> > Obviously, it should be moist. She does not want oranges, raisins or
> > pineapple in the thing. Additionally, people with nut allergies will be
> > consuming it. So no nuts. There has also been a request for it to be spicy
> > (nutmeg, all spice, cloves, etc.).
> >
> > She also wants it to be trimmed with gingerbread men. I have a good recipe
> > for gingerbread. My smallest cutter is around 3.5 inches high so the cake
> > should be around 3.5 inches high.
> >
> > Finally, it should serve 50 people... it is her wedding cake. The wedding
> > is January 6th, 2004. This means I have to have it done by then.
> > Obviously, I'll want to do a trial run before the wedding.
> >
> > Thanks in advance,
> > Darrell Grainger
> >
> > P.S. Because the wedding is on a Tuesday and I work full time, I'd like to
> > make the cake on Sunday night. Will it last for two days?
>
> I did a google search and came up with this site. Check out this
> recipe. You might cut down on the cooking oil called for, and add
> applesauce for moistness.
> http://lisamariebabik.com/ks/000162.html

Thanks Rose. This looks perfect. I have been searching the web since I
posted the message. I thought I was going to have to try modifying some
other recipe (I'm good when I have a recipe to follow; making changes is
still scary to me). I think I have found over 5000 carrot cake recipes
(including numerous hits on a Vulcan Wedding Cake) but none quite worked
for me. Even the frosting looks pretty good.

Thanks again!

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