Happy Mother’s Day!
My children gave me this orchid for Mothers’ day. I immediately blasted, “Why did you buy it? It is so expensive. I don’t know how to care for it and I don’t like the colour.”
My son’s expression changed instantly.
His sister accused him, “I told you to get a coral cactus. Let’s return it and get what mom likes!”
I could guess that they had a discussion and a fight on the way. I have read some time back that our kids are with us approximately for 18 summers. So I realised that it is important to enjoy every minute I have with them. I am a mean mother looking a gift horse in the mouth!
I tried to smooth out the situation, “Wait, I think it is okay. “I will keep it”.
It is not the appearance or the value of the gift that is important. It is the thought that counts. I peeled the wrapper and placed the plant on my hallway table. I took pictures and found out how to care for orchids. I thanked them by kissing them. This plant is really close to my heart now!
I baked a carrot cake to make the day memorable. I got this video recipe for Best Carrot Cake here which was very interesting, simple and clear. The quantity of this cake was very appealing too, as eating cakes in moderation is my latest resolution. This recipe is without butter and eggs, making it healthier. Of course, I made some modifications and adapted the recipe to use some ingredients at home.
- 1 cup all purpose flour
- 1/2 tbsp baking powder
- 1 tsp baking soda
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla essence
- 1/4 cup milk
- 1/3 cup vegetable oil
- 2 cups grated carrot
- 1 cup mixed nuts ( almond, pistachio, walnut)
- Combine flour, baking powder, baking soda, salt and brown sugar in a bowl.
- Mix cinnamon powder and nutmeg into the bowl with a wire whisk.
- Then add carrot, oil, vanilla essence to moisten the dry ingredients.
- Add toasted nuts and mix gently.
- Spray a loaf pan with vegetable oil and transfer the cake mixture to it.
- Preheat oven to 375° F and bake for 35 minutes or until a toothpick inserted into the cake comes out clean.
- When baked remove the pan and set it to cool.
- 1/3 cup powdered sugar
- 2 tbsp lemon juice
- Heat the sugar in a small pan and add lemon juice and dissolve the sugar.
- Poke holes on the cake with a toothpick.
- Pour the glaze on the cake when still hot in the loaf pan.
- Let it seep into the cake. This adds a lemony flavour.
When cake cools use any frosting to cover the top. I used store bought frosting. It can also be used without frosting or plated with carrot orange juice as seen in the original recipe.
Cut the cake into slices and serve.
Beautiful photos and cake!
This looks moist and delicious! I love the idea of the lemon glaze! 🙂
The lemon glaze didn’t serve its purpose because of the frosting I added. It imparted a lemon flavour though, to cover up the carrot taste which I do not like so much.
You will love the orchid when it will flower ever year in your living room. It’s beautiful .
And, equally beautiful is your carrot cake…..love that you made it without butter and eggs.