Everywhere we go, my son has a habit of collecting every piece of literature he comes across—leaflets, brochures, questionnaires, even business cards. Last week, while we were at the shopping mall, he made a beeline for the pamphlet holders and grabbed a handful of leaflets, as he always does.

When we sat down to eat, I glanced through the collection he had gathered, more out of courtesy than genuine interest. Among the pile, one leaflet caught my eye—it was about an amateur baking competition! Organized by a white goods company, the winner would take home a brand-new oven.

It felt like fate. I’ve always enjoyed cooking and baking, and my oven had recently broken down. I decided to enter the competition with my famous carrot cake. However, the leaflet was torn, and the details about how to apply were missing.

After we finished our pizza, we went back to the literature display holders to find an intact copy. The competition was scheduled for the following week, and to participate, we needed to fill out a form at the info desk. My carrot cake recipe isn’t overly complicated, but it does include some unique ingredients passed down from my grandmother, who had Indian roots.Years ago, when I was in college, she shared her recipe with me because she knew how much I loved it. Her secret was adding coconut, pineapple, and a pinch of cinnamon to the batter. Sometimes, I also include nuts. It’s a family favorite—my son and his friends always devour it.

At the info desk, I asked about the competition, and the lady pointed me to the brochure rack on the counter. I picked up a form, filled it out, and prepared myself to wow the judges with my carrot cake the following week.

When the day of the competition arrived, my entire family came to cheer me on. Wearing my apron and chef’s hat, I stood next to the other contestants, ready to begin. As soon as we got the signal, I got to work. I buttered two 9-inch cake pans, lined the bottoms with wax paper, and buttered them again.

Next, I sifted the dry ingredients into a bowl, added the oil, eggs, and vanilla, and mixed them thoroughly. Then, I folded in the chopped walnuts, coconut, shredded carrots, and crushed pineapple. I poured the batter into the pans and baked them at 350°F for 45-50 minutes. While the cakes baked, I prepared the frosting by mixing cream cheese, butter, powdered sugar, and a touch of cinnamon until it was smooth and creamy.

The cakes were still warm when it was time to assemble, so I sprinkled the top with chopped walnuts despite not having enough time to let them cool completely.

And guess what? I won! The judges were so impressed that they almost cried while tasting my cake. Now, as I write this, I’m sitting in my kitchen, savoring a slice of carrot cake baked in my brand-new oven.