Wookiee Hut Cuisine presents:
Pash's Passion
Carrot Cake with Cream Cheese Icing
by Iella

If you think this is just another carrot cake recipe, think again. It is in fact a real passion provoker, a fact with which Pash Cracken will agree. It found its way into our hands by a circuitous route from an old contact in the catering division of the Imperial Navy. As you may remember, Pash's father - Airen Cracken, head of New Republic Intelligence - fabricated a false identity for his son so he could study at the Imperial Naval Academy, and on his first assignment Pash led his TIE fighter wing into defecting to the Alliance. How did he manage to wield that degree of influence? Because of his passion. You don't believe us? Well, read on.

In the weeks leading up to the defection, Pash, as you can understand, was living on his nerves. He constantly rehearsed and double-checked his plans to cover all possible hitches. He was especially nervous because he hadn't clinched the one thing that might bring undying loyalty among the men of his wing. What could he do to get 100% buy-in? The riddle tormented him day and night, and being one of those people who thought better on his feet, he took to wandering the walkways of the town near the port where his wing was stationed. One day, feeling a bit peckish, he sidetracked into a small tapcaf. As it turned out, the place was run by a young woman from Agamar whose family back home kept her supplied with the pick of their best fresh vegetables and fruit. One bite of her "Mid-Morning Munchies" special and Pash was a carrot cake convert.

After three days of seeing the young red-haired pilot with the serious expression wander in and order the same item, the young Agamarian became curious. What was such an appealing fellow doing roaming around all by himself, and why did he seem so pre-occupied? Her warm heart and her curiosity got the better of her, and on the fourth day she engaged him in conversation. On the sixth day, the conversation led to some tentative hand-holding across the tabletop. The seventh day extended the contact to an embrace in her cozy kitchen. On the eighth day, the morning carrot cake became a supper special in the young woman's upstairs apartment; and on the ninth day Pash, overcome with nervous anticipation, passion and a sudden realisation that this would be his last night dirt-side, took the pretty young gourmet on such a voyage of pleasurable exploration that she gave him a gift she had never offered to anyone before or after - the recipe for her wonderful cake.

As Pash was returning to his barracks, he suddenly realised the great power that existed in the small piece of flimsi he carried in his jacket pocket. What would his pilots, accustomed as they were to the bland horrors of military cuisine, do for a man who could tease their taste buds into believing they were sitting in an Agamarian country kitchen surrounded by all that was natural and good? Well - the answer is, as they say, history. Pash provided a sympathetic chef in the barracks kitchen with the recipe so that he could serve the cake after the pilots' final dinner before they decamped. From that point on, they too became carrot cake converts, although in their case their loyalty was directed at the man who had provided it. Pash has never ceased to be grateful for the recipe, and in memory of his young Agamarian benefactor he has renamed the cake "Pash's Passion".

The Cake Part
  • 3 eggs
  • 3/4 cup vegetable oil
  • 2 cups raw or brown sugar
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 3 cups (350g) grated carrot
  • 2 cups wholemeal (whole wheat) flour
  • 1 cup shredded coconut
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 3/4 cup apple juice
Put eggs, oil, sugar, vanilla and salt in a large bowl. Beat to mix thoroughly, then fold in the grated carrots. Toss all the dry ingredients together. Tip them on top of the wet mixture and fold in carefully, adding the apple juice while you mix. If mixture seems too wet, do not add the last 2-3 Tbsp of apple juice.

Turn into a large, square or rectangular paper-lined tin and bake at 180°C / 375°F for 45-60 minutes or until a skewer comes out clean. Wait till the cake is cool to spread it with Cream Cheese Icing (unless you want cream cheese glaze!).

The Cream Cheese Icing Part
  • 2 Tbsp cream cheese
  • 1 Tbsp butter
  • 1/2 tsp vanilla
  • 1 1/2 cups sifted icing / confectioner's sugar
Combine the first three ingredients in a medium bowl. Microwave on High (100% power) for 20 seconds or until butter is soft enough to cream. Add icing sugar. Mix with a knife until smooth and creamy. Add a little milk or icing sugar if icing is too thick or too thin. Spread on cooked cake. If you like really thick icing, then double this recipe.

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