One man declared, “I never knew that there was a god until I had this!”

The world is indeed a remarkable place. Questioning our existence is natural. Where do we fit in? What are we here for? How did we come into being? Why does toast seemingly always land butter side down? These are the big questions.

Finding the answers can take a lifetime. Some practice mindfulness. Others merge their entire existence into philosophical debate and learning. For some, the answers can come over a cup of tea and a piece of carrot cake. That’s where this tale begins.

I have a friend Rosie who works in a very busy environment, filled with creative and intelligent people. We don’t get to see each other often, so when we meet up I try to make a little something to take her. On this occasion I baked a cake. While it’s not a beautiful cake, it’s a reliable and tasty treat that I knew would be enjoyed.

Coffee in the city, chit chat and a parting gift. Perfect. Well it was perfect for me, I didn’t have to walk into my office trying to secret a cake under my cardigan. Let’s say that that my friend discovered her coworkers are quite fond of a bit cake, and one declared, ‘I never knew that there was a god until I had this!’

And so my humble carrot cake helped one man find enlightenment/spirituality/meaning.

Epiphany Carrot Cake


  • 2 cups S/R flour
  • 1/2 tsp. salt
  • 3 tsp. ground 1/2 – 1 tsp. nutmeg
  • 4 eggs
  • 1 1/4 cups oil
  • 1 cup packed brown sugar
  • 2 tsp. vanilla
  • 3 cups grated carrots
  • 1 cup nuts pecans or walnuts (optional)
  • 1 cup raisins (optional)


Everything goes in one bowl. There’s no need for a mixer…this is perfect even if all you have is a wooden spoon. Mix it well and pour the batter into a large cake tin, or two smaller ones. Cook in a preheated 180 degree oven for 50-55 minutes. Test with a wooden skewer to make sure it’s cooked through.


My personal favourite topping is a very lemony glaze with loads of zest. Others believe that there is a gospel passage that declares lemon cream cheese frosting is the only suitable topping for this. Whatever you like is the right thing for your cake.

For the faithful, lemon cream cheese frosting
  • 1/2 cup butter, softened
  • 1 cup cream cheese
  • 1 cup packed brown sugar
  • 4 1/2 tsp. lemon juice

You will need a mixer of some kind for this, a hand mixer works fine. Of course, if you want to work out your arm muscles use a whisk and go like there’s no tomorrow!

Beat the butter and cream cheese, add icing sugar gradually and make sure there are no lumps. Add the juice and, if you want extra zing, include the zest of a lemon. Beat until smooth and fluffy. Slather on the cake and enjoy with your nearest and dearest.


Nikki Montgomery

Nikki Montgomery is a muffin baker, sandwich maker, chutney activist and painter of bespoke footwear. Nikki’s been called a lot of things over the years and worn a number of different hats. Between being 'just Mum' and trying to be an active community member, Nikki also has a keen interest in politics and social justice. What better way to get people to slow down and hear what others have to say than to gather together and share food? Now she can add ‘writer’ to her resume.