Sometimes I wish I could go back in time and just start again.
I’ve had a some experiences in the past few weeks and months that I just don’t want to relive again in any form. At the moment it’s all a bit too much.
However as I know, I cannot erase the past, there is no blank slate scenario that ends well. So I’ll have to take ownership for the things that are under my control and reflect on and modify my reactions to the other situations.
In the meantime, I continue to bake for its soul soothing properties.
I made a carrot cake for a much loved friend and her family. I hope they liked it as much as I loved making it.
My friend is British Chinese and brought with her a lovely moon cake 🥮 which she cut in tiny slices that we all shared. I’m not quite sure why I didn’t take a picture, maybe I was enjoying the moment too much! It warmed my heart for her to bring and share this cake with me and this one act seemed to neutralise all the bad things that have been happening over the past few weeks.
So I’m going to view the bumpy ride I’ve just had, the uncomfortable season I’ve just experienced as fodder and fertiliser for new growth, the wake up call for a new way of being.
Onwards and upwards Francesca.
For the Carrot Cake:
- 2 cups (250g) All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 2 and 1/3 cups (255g) Grated Carrot
- 1 and 1/2 cups (300g) Brown Sugar
- 2 Flax Eggs (2 Tbsp Ground Flaxseed Mealwith 6 TbspWater)*
- 1/2 cup (120ml) Extra Virgin Olive Oil*
- 1 tsp Vanilla Extract
- 1 Tbsp Apple Cider Vinegar
- 1 cup (100g) Chopped Walnuts (Optional)
* I used real eggs in this recipe
200g icing sugar
1 tablespoon orange juice
1 teaspoon vanilla extract
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