Photography Serge Oryan – IG @sergeoryan_photography

Are friendships like recipes?

Imagine friendship as a thoughtfully crafted recipe. There are moments when I want to sprinkle in extra spices to infuse excitement, and other times, a dash of sugar to sweeten the bond. For depth, a pinch of salt is added, and for nourishment, a touch of aroma is introduced. I’d prepare it on high heat for a profound connection or simmer it slowly for a more leisurely pace. Casual friendship resembles a comforting cup of tea on chilly days, providing warmth and solace, while long-lasting friendships are akin to a glass of wine on challenging days, offering both tranquility and a touch of sparkle.

I am not only blessed with the most amazing family, but I am also surrounded by numerous friends whom I love and trust, whether it’s a day of joy or a day of difficulty. I know you are many, and you know who you are. Let’s continue to enrich our friendship, making it enduring and meaningful.

Back to the kitchen where baking lifts my spirits when I’m in a good mood, and even when I’m not, it has a way of brightening my day. Yesterday’s choice landed on carrot cake, a household favorite, possibly inspired by the fall season or the Halloween decorations adorning my house.

There are different variations, but I’ve been loyal to this recipe for years now. I wonder why I never thought of posting it before. It contains shreds of carrots, walnuts and raisins for added texture and flavor. The use of carrots in cake recipes can be traced back to a time when sweeteners like sugar were scarce or expensive. Carrots provided natural sweetness and moisture to cakes. However, the carrot cake we know today, can be quite high in sugar and calories, particularly with the cream cheese frosting.

This cake is appreciated for its sweet, moist, and subtly spiced flavor. Enjoy!

Ingredients

• 1 ¼ cup brown sugar

• 1 cup vegetable oil
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 2 cups shredded carrots

• 3/4 cup shredded coconut
• 2 cups all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon
• ½ tsp salt

• 1 can / 227g crushed pineapple in juice

• ¼ cup chopped toasted walnuts

• ½ cup raisins

Preparation:

1. Grease and flour a 13x9x2-inch baking pan (or a 7-inch/18cm round pan).
2. In a large mixing bowl, combine sugar and oil. Beat in eggs and vanilla.
3. Add shreds of carrots and coconut and beat until combined.
4. In another bowl, sift flour, baking powder, baking soda, cinnamon, and salt.
5. Stir into the egg mixture. Stir in pineapple chunks with the juice, chopped walnuts, and raisins.
6. Spoon the batter into the prepared pan. Bake at 180°C / 350°F for about 45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
7. Let it cool in the pan on a rack.

If desired, you can spread cream cheese frosting on the top, and this is how you make it:

Ingredients: • 227g / 8 oz. cream cheese, at room temperature • 2 tbsp butter, at room temperature • 1 tsp vanilla extract • 2 cups icing sugar, sifted • A pinch of salt

Preparation: Whisk together cream cheese and butter until smooth. Add sugar, vanilla, and salt, and beat on medium-high speed until well combined.