When I was ten years old, I learned a lesson about patience the hard way. I was in the middle of a spelling bee, confidently spelling words I thought I knew like the back of my hand. But then, in the final round, I rushed through a word that should’ve been easy. “Restaurant.” A word I’d seen a thousand times, but in my hurry to finish, I mixed up the letters. When the bell rang signaling my mistake, I felt my face flush. It wasn’t the loss that bothered me; it was the fact that I hadn’t taken my time to think things through.
That spelling bee taught me that patience isn’t just about waiting—it’s about being present and deliberate in everything you do. It’s a lesson that stuck with me long after the bee ended, carrying over into how I approach everything, from studying for exams to spending time with my friends. But the place it really became clear? The kitchen.
When I first tried making carrot cake, I had that same urge to rush. I wanted to see the end result so badly that I cut corners—grating the carrots too quickly, mixing too vigorously, skipping over the little details that seemed insignificant at the time. What I got wasn’t a cake, but a sad, dense lump that barely resembled the fluffy slice I’d been craving.
Over time, I learned that carrot cake, much like that spelling bee, requires patience and care. From slowly grating the carrots to folding the batter gently, it’s the small acts of mindfulness that make all the difference. And when you get it right, each bite of the cake is a reminder that sometimes, the best results come when you slow down and savour the process.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple (drained)
- 1/4 cup shredded coconut (optional)
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch cake pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla. Whisk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the grated carrots, walnuts (if using), pineapple, and coconut until evenly distributed in the batter.
6. Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips:
- Grate your carrots finely for a smoother texture in the cake. This will help the carrots blend seamlessly into the batter.
- Don't overmix the batter once the dry ingredients are added. Overmixing can make the cake dense.
- Add a pinch of ginger or cloves for a deeper spice flavor if you’re feeling adventurous.
Enjoy,
Lauren