MOM'S CARROT CAKE

There is a cloud of thoughts as I write this post of the most delicious cake I've eaten and thankfully now after several years  managed to get the recipe of it aswell; my mother is a very passionate individual and I owe that quality in me to her; for years my mother and I shared a severely fractured relationship due to a lot of environmental reasons, lack of communication and the mother of all issues  mis-understandings  the only thing, despite our tiffs,  keeping us connected was the fondness of food, eating and learning, we would show our mutual love towards each other just through the food we cooked at special occasions, she would prepare my favourite  meal when I was back on holidays from school and then later uni and when I got a chance, would whip up a dish in the kitchen to give her a while to take a few moments of rest from the hectic schedule she's always had. Very recently deep conversations with an old friend about life in general and me venting out emotions that had been piling up in my system for a very long time and suggestions from the listener changed my life for the better; personal relationship management and the need of empathy and understanding in our core value system is extremely important, over everything over the top stopped making sense suddenly; Simplicity started feeling so much better, simple home cooked meals with laughter was all that I had been missing for so long and it just took a few words my friend spoke to change my outlook at life for the better and rescuing myself from the void of materialism that I was losing myself to fill in the emptiness that had taken up so much room in my system. Lately  Mom and I bake every weekend and oh boy! its one of the best feelings in the world to be able to spend time with her doing what we both love so much! This carrot cake with dulce le leche is a part of one of the most cherished memories. 

INGREDIENTS:

Batter :

• 1 1/4 cup flour 
• 1/2 cup powdered brown sugar 
• 1/2 cup powdered sugar 
• 200 gms grated carrots 
• 3 eggs 
• 3/4 cup vegetable oil 
• 1/2 tsp nutmeg 
• 1/2 tsp cinnamon powder 
• 1/2 tsp baking powder 
• 1/2 tsp baking soda 
• a pinch of salt 
• 1/2 cup chopped nuts( you may use any, as I'm allergic to most nuts i use almonds or cashews in most of my recipes. ideally walnuts and pecans pair well with carrot )

Dulce le Leche: 

• 1/2 cup sugar 
• 30 ml water 
• 60 gms cream 
• 1 Tbsp butter at room temp 
• a drop of vanilla extract 

METHOD:

Batter :

• Pre heat the oven at 180 degrees and line a 8" pan with parchment paper.
• In a mixing bowl whisk the oil and sugar until it changes colour and slightly fluffy.
• Add one egg at a time to the above mixture and whisk until incorporated well.
• In a separate mixing bowl sieve  all the dry ingredients and mix with a spatula.
• Add gradually into the wet mixture and whisk until fully incorporated.
• Fold in the carrots and nuts.
• Pour the batter in the lined pan and bake for 30-35 minutes or until a skewer comes clean 

Dulce le Leche:

• In a heavy bottomed sauce pan, add the sugar and water; allow the sugar to melt and geta deep amber colour.
• remove from heat and add the butter stirring gently.
• Add the cream and extract and whisk vigorously, be careful while doing so as the mixture will be bubbling. Allow it to cool completely before you spread it over the cake. 

Assembling the cake;

I used dairy free whipping cream to frost the cake with a generous layer between the cake as well as on top, and spread loads of dulce le leche on top.