“Patience is the secret to good food.”
Gail Simmons
If the world seems too noisy, if there are too many people asking too much me, if things just aren’t going my way, I retreat to stationery and art supply stores. They’re usually quiet places and the staff know not to be pushy. How much can you push water colors anyway? There isn’t any of that annoying “Madam, try new style from Faber Castell – we have one plus one offer” nonsense. Filled with thousands of tiny implements designed to feed your creativity, help you make things from scratch, or make things more beautiful – only good things come out of art stores. Hundreds and thousands of brightly colored, good things filled with potential, waiting for you to make them your own so you can make something wonderful.
Wonderful things come out of your kitchen also, like this unvarnished, plain but pretty carrot cake – gorgeous ochre sponge filled with soft, wholesome carrot-y goodness with a playful sprinkle of confectioner’s sugar.This cake recipe from Ritu Dalmia’s Travelling Diva is superb, and this is restaurant quality cake. I’ve reduced the sugar though and upped the cinnamon. Add nutmeg also if you like. Or chocolate chips. Or cream cheese frosting. Dress it up anyway you like but it’s pretty spectacular just the way it is.
I poured the batter into mini-bundt pans and filled the gap in the middle with raisins to make a little carrot cake nest.
Serves 6
Recipe adapted from Ritu Dalmia’s Travelling Diva
What you’ll need:
½ cup butter
1 cup sugar
¼ cup cooking oil
2 eggs
1 ¼ cup flour
½ tsp baking soda
½ tsp baking powder
1 ½ tsp cinnamon powder
1 cup grated carrots
¼ cup chopped raisins
¼ cup chopped almonds/walnuts
2 -3 tbsp milkHow to:

1. Preheat the oven to 180°C.

2. Beat the butter, sugar and oil together till well mixed. Add eggs one at a time and keep mixing.

3. Sift together the flour, baking soda, baking powder and cinnamon. Add to the butter mixture and mix.

4. Add the carrots, raisins, nuts and milk and mix fold together. When well mixed pour into a greased tin.

5. Bake till the cake passes the toothpick test. Should be about 30 minutes. Serve warm with a sprinkling of icing sugar.