I strive to make sensorial experiences connect with learning. But who wants to wait until these 4th Level students are studying East India spice exchange ? So I plan to bring in my crock pot, warm up some milk spiked with whole cloves, share and discuss. It will provide a memory.
The difficulty of this is how to share with one group and leave the other groups out ? Everyone is interested in food, all the time !
Back to the carrot cake ---- E.H. asked if I could provide the recipe. Sure will. And there’s another opportunity to connect with the family and help paint a picture of a likeable teacher.
Carrot Cake (muffins)
Prepare pans: two round 9 inch cake pans or one rectangular pan 9” x 13” by greasing bottom of pan with shortening. Or for best results use parchment paper, cut to bottom of pan size. Or you may use muffin cups and pan. Makes approximately 18 cupcake / muffins.
4 eggs
2 cups of sugar
1 ¼ cups oil
Mix eggs, sugar & oil in a mixer for 2 minutes.
2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
½ tsp cloves
Sift flour and dry ingredients together. Add to egg mix, ¼ part at a time until fully incorporated. Scrape bottom and sides of bowl periodically.
1 tsp lemon juice (optional)
1 tsp vanilla
3 ½ cups shredded carrots
½ cup walnuts or pecans (optional)
½ cup raisins
Add lemon juice & vanilla. Add shredded carrots until incorporated. Stir in nuts and raisins evenly within batter (or you may also sprinkle raisins on top of batter so they don’t clump up together in the batter). Pour batter into preparered pans and bake 50 -60 minutes. A toothpick inserted in middle should be dry. Cool in pan 5 minutes and then flip out to cool on baking rack. Enjoy !