This weekends Ukrainian egg decorating workshop inspired a baking frenzy at our home. It began with getting the carrot cake ready for the workshop. The recipe comes from Jon's childhood neighbor Jeannie Hulten. My mother in law shared it with me and ever since it's been a favorite for birthday celebrations. The first alteration I've made to the recipe is to add ground walnuts into the batter. I chop them in our coffee grinder which imparts a mild coffee flavor. I also add a pinch of nutmeg and cloves to enhance the cinnamon.
Carrot Cake Recipe
Mix the following together:
3 cups of grated carrot
4 unbeated eggs
2 cups of sugar
1 1/2 cups of oil
Combine the following dry ingredients together then add to the wet ingredients above:
2 tsp baking soda
1/2 tsp of salt
2 tsp of cinnamon
optional I add 1/4 tsp of nutmeg and cloves
2 cups of flour
Stir in 1/2 cup of ground walnuts
Oil and flour two round cake pans or a 9" x 14" brownie pan
Bake at 350 degrees for 40 mins, add 10-15 minutes for the brownie pan.
Combine 8 oz of cream cheese with a 1/4 pound of margarine, add powdered sugar until the frosting has a nice thick but easily spreadable consistancy. Frost the cooled cake and then scatter chopped walnuts on top. Double the frosting recipe for the double layer cake so that you have enough frosting to spread between the layers.
Patty Sullivan made a pair of delightful eggs in two different colorways. Beth Carr, the owner of the Studios, joined us and decorated an enormous goose egg that challenged our small dye containers. Patricia Boissevain was holding a jewelry class in the adjoining studio, it was a treat to take breaks and see what they were creating.
My husband Jon saved the day by blowing out the eggs out in the morning, what a horrendous task! The resulting eggs inspired exquisite German pancakes. Topped with butter and maple syrup the were a delicious breakfast treat, this recipe comes from an old issue of Yankee Magazine.