Easter represents a time when I used to color Easter eggs. It seemed so magical to see the opaque shells turn to brilliant shades of pink, blue, and yellow. I loved hunting for the eggs and eating the confection of jelly beans, marshmallow chicks and chocolate bunnies. Somehow, as I grew up, however, they began to seem too sweet and unhealthy. This year, I tried making something more appealing to my mature palate: Alyssa's Halava Cake.

Sometimes this confection, originally from India, is called halva or halwa. Although there are many different kinds of halwas in this country, the most common version is made with carrots and the semolina halwa. The basic ingredients for most recipes include semolina, sugar, butter, oil and cardamom. Other flavorings such as nutmeg, cinnamon saffron and rosewater may be added, too.

This recipe spread throughout West Asia, the Balkans and the Mediterranean. Each region adjusted the recipe to its own taste. Southern Asian recipes use pistachios and the Mediterraneans use sesame, raisins, dates and other dried fruits.

I was able to buy everything for this recipe from Hawai'i Kai's Kale's healthfood store and Safeway. Store the halava cake in the refrigerator and reheat by placing a single piece in the microwave oven on high for 20 seconds.

ALYSSA'S CARROT HALAVA CAKE