i'm doing a wedding cake for next week. the bride wants a layer or two to be carrot cake. i'm concerned it might be too moist. didn't know if anyone had a decorator's carrot cake that was still delicious but firmer. i also would like to have any fillings anyone could give me to go along w/ white/chocolate cake.

Doctored carrot cake recipes:
(And link to CC scratch recipes.)

http://forum.cakecentral.com/cake-decorating-ftopict-519523-.html

Since refrigerating wedding cakes can be problematic, I like the sleeved pastry fillings:

http://www.thebakerskitchen.com/BAKEWARE_SHOPPE/Baking_Ingredients/Pastry_Filling/pastry_fillings.htm

http://www.countrykitchensa.com/catalog/mini.aspx?T=1&ShopId=38&CatId=532&SubCatId=798

The pastry fillings should also be available at your local cake decorating shop.

HTH