Kim Dannies: Lifestyle & Adventure writing

Spring Symbols Baked in a Cake
April 1, 2004

The Vernal Equinox has arrived and daylight savings is this weekend- we can finally celebrate Spring! The season of Nature’s rebirth is named for the Lunar Goddess, Eostre, (Easter). Her chief symbols are the bunny, for fertility; and the egg, representing the cosmic egg of creation.

I love to serve Lunar Goddess Carrot Cake this time of year, it nicely incorporates the bunny symbol (they eat carrots, right?) and the eggs, four of them enrich this perennial crowd-pleaser. I adapted this recipe from The Bakery Lane Cookbook, a wonderful collection of recipes that I often refer to for inspiration.

The cake can be baked as a 9X13" sheet cake or, for a more elaborate presentation, three 9" round cakes, stacked. Just for fun, make a trip our new Williston iParty store at Maple Tree Place. Stock up on extra-pretty cake decorating supplies: you can choose from a spring rainbow of sanding sugars, fruit imperials, non-pareils and icing colors. For decorating ideas, I’ve been using photos from the many Spring cooking catalogs that stuff my mailbox; the Williams-Sonoma catalog is especially good.

Lunar Goddess Carrot Cake
Preheat oven to 350°.
- 1 cup white flour
- 1 cup whole wheat flour
- 1 3/4 cups sugar
- 2 teaspoons baking powder,
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon,
- 2 teaspoons cloves
- 1 cup coconut
- 1/3 cup apple juice or cider
- 1 cup canola oil
- 4 cups carrots, grated
- 4 eggs

Combine dry ingredients in large bowl. Add remaining ingredients and mix well. Pour into prepared pan and bake at 350° for 50 minutes. Cool cake before frosting.

Cream Cheese Frosting
- 2 8-ounce packages lite cream cheese
- 2 teaspoons vanilla
- 1/2 cup up to 3/4 cup confectionary sugar

Combine cream cheese and vanilla in a bowl and beat with an electric mixer until smooth. Add sugar and continue to whip mixture until it is smooth and slightly stiff.