Learning and Teaching

Parent Workshops

We’ve recently hosted two successful Parent Workshops, and we’d like to thank all families who attended and actively participated. It was wonderful to see such strong engagement, with parents taking part in hands-on tasks and sharing thoughtful feedback.

Your enthusiasm and suggestions are greatly appreciated and will help shape future sessions. As a follow-up, we’ve uploaded the Maths activity from the workshop to the Mathematics Learning page, so you can enjoy working through it together at home.

One unexpected highlight was the delicious Caribbean Carrot Cake that made an appearance—and yes, a few parents requested the recipe! You’ll find it below.

Enjoy!

Carrot cake

• 300 g carrot, shredded
• 100 g Grapeseed Oil
• 3 large eggs
• 1 tsp vanilla extract
• 370-380 g canned pineapple pieces, weighed after draining
• 100 g soft dark brown sugar
• 220 g plain flour
• 2 tsp bicarb soda
• 1 tsp baking powder
• 1 pinch salt
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground nutmeg, 
• 1 tsp ground cardamom
• 85 g shredded coconut, (see Tips)
• 100 g chopped walnuts/pecans

Icing

• 250 g cream cheese
• 100 g unsalted butter
• 230 g icing sugar
• 1 tsp vanilla extract

Optional: sprinkle with additional chopped walnuts and/or coconut

Method:

• Preheat oven to 175°C. Butter a large baking tin and set aside.
• In a mixing bowl:  add oil, eggs, vanilla, sugar, flour, bicarb, baking soda, cinnamon, ginger, nutmeg, cardamom and salt and mix until well combined.
• Add pineapple, carrot, coconut and nuts and mix with a wooden spoon until well combined
• Pour into prepared tin and bake (175°C) for 45-60 minutes or until a skewer comes out clean. Clean and dry mixing bowl.
•  
• IcingPlace cream cheese, butter, icing sugar and vanilla into a mixing bowl and mix into a smooth batter.
• Spread icing onto completely cooled cake and garnish with coconut (optional) and walnuts to serve.

Maria, Learning and Teaching Leader