Hi MarcaLena,

Here's the recipe. Your local library may have the MS Living issue (June & July/94) that this appeared in.

Peter Rabbit Carrot Cake - Martha Stewart Living
Forum: rec.food.cooking
Date: 03/25/1998
Author: Fred Towner

Carrot Cake (recipe follows)
Cream Cheese Icing (recipe follows)
1 (7-oz) tube of marzipan
Assorted food colorings
8 oz Oreo cookies, crushed in a Food processor

1. Make carrot cakes as directed and let cool to room temperature.

2. Make icing as directed. Position cakes side by side so that their long sides are touching, and ice as one cake, setting aside 1 C of icing for decorating.

3. To make pickets for garden fence, roll out half the marzipan to 1/16" thickness. Cut into even strips about 1/2" wide by 3" long, making pointed ends for tops of pickets. Keep marzipan covered with a damp cloth when not in use.

4. To make vegetables, form golf-ball-size pieces out of remaining marzipan. With a toothpick, add a dab of food coloring to each ball and knead with fingers until color is well mixed. Mold marzipan into vegetable shapes, such as tomatoes, eggplants, cars of corn, cabbages, and pumpkins.

5. Cut garden paths out of lightweight cardboard and place on cake.

6. Sprinkle crushed Oreos on cake and press into frosting with a spoon. With spoon, clear crumbs from cardboard garden paths and remove cardboard. Fill a pastry bag with icing and, with a zigzag tip, pipe over paths.

7. Build fence by pressing pickets into icing on all sides of cake, leaving space for an entrance. Group each variety of vegetables in a different section of the garden to create vegetable patches. Chill cake briefly.

8. Place entire cake in a large basket and surround with fresh, clean, unsprayed grass.

Martha Stewart Living/June & July/94 Scanned & fixed by Di and Gary

Title: Carrot Cake - Martha Stewart Living
Yield: 2 sheet cakes

4 c All-purpose flour
4 ts Cinnamon
2 ts Baking powder
2 ts Salt
2 1/2 c Corn oil
4 c Sugar
8 lg Eggs
8 c Grated carrots (about 2 lb)
2 c Pecans, toasted and coarsely chopped
2 c Raisins, chopped

1. Heat oven to 350 degrees F. Grease and flour two 9"-by-13" pans. Sift together flour, cinnamon, baking powder, and salt.

2. In the bowl of an electric mixer, whisk together oil and sugar until blended. Slowly add half the flour mixture and mix on low speed until blended. Add eggs one at a time, alternating with remaining flour mixture. Mix until well combined, and transfer batter to a large mixing bowl. Add carrots, pecans, and raisins and mix with hands. Divide between baking pans.

3. Bake about 1 hour, or until centers have risen and tops are firm. Set aside.

Makes two 9-by-13-inch cakes

Martha Stewart Living/June & July/94 Scanned & fixed by Di and Gary

Title: Cream Cheese Icing - Martha Stewart Living
Yield: 3 cups

1 lb Cream cheese, at room temperature
8 tb (1 stick) unsalted butter,at room temperature
2 c Confectioners' sugar, sifted
1 ts Vanilla extract

In the large bowl of an electric mixer, beat cream cheese and butter until smooth. Gradually add sugar and vanilla and beat on low speed until blended, then on high speed for several minutes, until smooth.

Martha Stewart Living/June & July/94 Scanned & fixed by Di and Gary

Betsy
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