spring it on: lollipop garden cakes

In spite of the continued dreary weather in California... the 1st day of spring has officially arrived!  I can't think of a better way to cheer on the season then with these adorable lollipop garden cakes, can you?

Sources {clockwise from left}

1+2. Martha Stewart 3. Hostess Blog 4. Today's Parent 5. Glorious Treats

Martha Stewart’s Lollipop Garden Cake

(Carrot Cake w/ Cream Cheese Frosting)

Cake Ingredients

Makes 2 eight-inch layers

* Butter, for pans

* 4 medium carrots

* 1 cup golden raisins

* 1 cup walnut pieces

* 1/2 cup unsweetened applesauce

* Juice and zest of 1 lemon

* 1 1/2 cups all-purpose flour

* 1 1/4 cups sugar

* 1 teaspoon baking powder

* 1 teaspoon baking soda

* 1 teaspoon salt

* 2 teaspoons ground cinnamon

* 1 teaspoon ground allspice

* 3/4 cup vegetable oil

* 4 large eggs

Directions

1. Heat oven to 350 degrees. Butter 2 eight-by-two-inch round cake pans. Line bottoms with parchment; butter, and dust with flour. Grate carrots in food processor; measure 2 cups, and transfer to medium bowl. Add raisins, walnuts, applesauce, and lemon juice and zest to carrots.

2. Wipe food processor bowl; fit with blade. Add flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice; pulse to mix. With motor running, pour in oil and eggs; process until smooth, scraping sides. Add carrot mixture; pulse. Pour into pans; bake about 40 minutes, until tester inserted in middle comes out clean.

3. Cool in pans on rack for 20 minutes. Remove; cool completely, right side up.

Frosting Ingredients

Makes 7 3/4 Cups

* 24 ounces cream cheese, room temperature

* 1 1/2 cups unsalted butter, (3 sticks), room temperature

* 6 cups confectioners' sugar, sifted

Directions

1. With electric mixer, beat cream cheese on medium speed until smooth and creamy, about 2 minutes. Add butter, 1/4 cup at a time, and beat until smooth. Reduce speed to low; add confectioners' sugar 1 cup at a time, beating until fully incorporated. Chill before spreading.

To Put Together

1. Tint 2 cups frosting light green, and tint the remainder dark green; chill at least 3 hours. Place bottom layer on cake round; use small offset spatula to spread 1 1/2 cups dark-green frosting over top. Add second layer; spread 1 1/2 cups dark-green frosting in a thin layer over entire cake. Refrigerate 40 minutes until frosting is firm.

2. Place cake on rotating cake stand; spread another layer of dark-green frosting over cake. Fill a pastry bag, fitted with a #113 tip, with light-green frosting. Place tip at base of cake; pipe elongated varying sizes of leaves up sides of cake. Chill at least one hour before serving.

3. Just before serving, insert lollipop sticks in cake.