I don’t know about you, but for me, April is the official start of spring. I know it was slow to arrive, but we now have longer days with warmer temperatures. A walk on the beach has become a more pleasant experience with the warmth of the sun. If you look closely, you will see forsythia buds forming and attempting to open. Daffodils and tulips are peeking out of the ground. The shrink wrap is coming off boats and trailers are moving vessels back into the water. The Sea Dogs and Slugger are in full swing at Hadlock Field. You may see folks enjoying a beer and hot dog at the ballpark, along with a few brave Mainers donning shorts for the first time since last year, showing some very white legs! Folks are opening up decks and patios and pulling out furniture that was stored away from the winter elements. This can mean only one thing … outside gatherings with good friends, laughter, and some tasty food are now in order.
Whatever the menu items you decide to prepare for a warm afternoon gathering outdoors, nothing says spring better than carrot cake. It has been a favorite at our house since I was a little girl. Serving carrot cake was usually saved for special occasions, as making one is truly a labor of love. It requires a bit of preparation and attention to detail. However, the moist, delectable layers of this spiced cake, topped with cream cheese frosting, are worth the effort.
Although carrot cake is not known to be low in calories, I’d like to remind you of an old statement from Erma Brombeck: “Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.”