<<Disclaimer: Verify this information before applying it to your situation.>>

This is an old recipe of mine.  It can be doubled, tripled, whatever.
It is a moist,egg free, sugar free, dairy free cake.  I made this for my
daughter's christening, using 20 lbs of carrots.  It was a 3 tiered
masterpeice with the lowest tier being 18 inches across.  It was iced
with a cream cheese frosting.  recipe follows

MICHELLE'S CHRISTENING CAKE
2 cups grated carrots [1/2 lb]
1 cup raisins
1/2 cup honey
1 teas cinnaom
1 teas ground ginger
1/2 teas freshly ground nutmeg
1/2 teas ground cloves
2 tablespoons butter or margarine
1 1/2 cups frozen apply juice concentrate
1 1/2 cups gf flour
1 teas baking soda
1/2 cup chopped walnuts

Preheat oven to 300.

Cook carrots, honey, raisns, spices and butter in apple juice for 10 min
to cook the carrots.  Allow to cool to lukewarm.  Mixt together
remaining ingredients and combine with carrot mixture.  Pour into 2
small well-greased loaf pans.  Bake 45 min

Easy Cream Cheese Frosting

Combine 1lb Confectioner's sugar with 8 oz cream cheese and 1 teas lemon
extract.  Beat until smooth.

HINT: TO GET A PERFECTLY FLAT AND EVEN CAKE

Wrap cake pans with a wet strip of towel, flannet shirt or sheet which
is 3x the width of pans and a little more than the diametes.  Fold cloth
into thirds and wrap around pan, securing with straight pins.  The cloth
will not burn, but will keep the pan cool so that the edges cook slowly,
at the same rate as the center.