The Trick Is in the Serving, and So's the Treat

By FLORENCE FABRICANT

The New York Times, October 27, 2004

Carrot Cakes Dressed for Autumn. Debonda Kay Waters, a native of Pinestown, N.C., began baking with her mother and grandmother as a child. By 1995 she was selling her carrot cakes to Saks Fifth Avenue, and she gained a following. The cake, which is not as dense as most carrot cakes, is a moist treasure-trove of raisins, walnuts and grated carrots. Done in two lofty layers, it is iced with a light, snowy cream cheese frosting. Each cake is handmade in a Bronx kitchen. For fall Ms. Waters is decorating them with autumn leaf cookies. They are $125 plus delivery but the generous nine-inch cakes will serve 12; (800) 388-5944. Information: www.RenaissanceConfections.com.