Call me crazy, but I love cold weather. The first brisk day in autumn when I get to wear a sweater makes me the happiest girl. Sure, when the temps dip into the teens come winter, I try to avoid being outside for extended periods of time, but something about the frigid air is so refreshing.

But by mid-january, I’m kinda over all the layering. I’m over having to remember to take my scarf, hat, and gloves out the door every day (and freezing my face off on the days when I forget).  So when the weather hit the 50s the other day, I got a little giddy. I guess maybe I like spring more than I’d let on.

With the milder temperature days slowing creeping in, and the holidays approaching, I’ve been trying to come up with a recipe that just screams spring. I knew that in order to encompass this season completely, it had to be bright, fresh, warm, refreshing, light and airy. I wanted something that could be served at any spring holiday meal.

I was going to make something with squash but my mom told me that’s too wintry and suggested carrots. I knew right when she said it that I’d have to make some sort of carrot pudding/souffle.

The orange color is so bright it reminds me of all the beautiful flowers that start popping up at this time of year. I added a touch of orange zest and juice to give it a citrusy and fresh aroma.  The orange/carrot combo is a delicious one.

I wasn’t sure how it would turn out when it was in the oven, but as soon as I took it out I knew it was exactly what I wanted. Fluffy and delicious, it was everything I’d hoped.

I made this recipe with matzo meal instead of flour, and margarine instead of butter to be sure that it could translate well for Passover (not all recipes do), but obviously using flour and butter would work equally well, if not better and could be served for Easter brunch/dinner.