I’m writing this on Sunday 8th March 2026, International Women’s Day, while waiting for my carrot cake to finish baking.
This month, some personal experiences have made me realise the strength of the women in my own life (both personally & professionally), and how motherhood has helped bring us together. We offer support and encourage open conversations about life’s ups and downs, all while juggling our various responsibilities.
It’s clear that when motherhood begins, it hasn’t always been adequately recognised as a significant life event. This month, Matrescense has been trending on social media, highlighting the motherhood transformation and the importance of support during this time. When I started Pumpkin & Pickle Baby, I envisioned a focus on the benefits of massage for babies. However, over six years later, I’ve realised that the most rewarding outcome is bringing new mothers and some fathers together to unite, share experiences and connect. It naturally forces us to also reflect on our own upbringing, how we may want to replicate, change or avoid some elements from our own parents methods and caregiving.
I strive to create a safe and welcoming space for listening, sharing, play and learning as Matrescense begins and encourage this natural reflection and communication with our partners as we explore how to parent the best way we can.
As we approach Mother’s Day, I want to thank all Pumpkin Pickle parents for sharing your deepest emotions, honest accounts of your life and the joy you bring to your little ones. Here’s a recent message to illustrate this: it’s truly an honour to connect you with other mothers.
My mother’s carrot cake is a favourite of mine and my children too. #IWD26 #matrescense #mothersday
Dairy-free carrot cake recipe:
100g light brown sugar
75g dark brown sugar
100g sunflower oil
3 large eggs
140g grated or shredded carrot
A dash of orange flavouring
200g self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp nutmeg
100g raisins
45g chopped walnuts
Mix the sugars and oil, then add the beaten eggs. Stir in the carrot and raisins.
Next, add the dry ingredients and mix thoroughly. Bake at 160°C fan for 30 minutes.
Top with icing flavoured with a dash of orange flavouring.