Tasha BatsfordOne of the great benefits of running Kiwi Mummy Blogs, for me, is meeting cool mums doing cool stuff. That is how we met Tasha Batsford from The Maybe Diaries www.maybediaries.com. She describes herself as being a “Mum, activist and parenting junkie. Passionate about empowering women and living a good life with my family” – you got to love her. She is a local Wellingtonian, in fact we are practically neighbours. She lives in the suburb next to mine, Miramar.



Meet Tasha Batsford from The Maybe Diaries

Q   Tell us about your family?

A We are a family of five. There’s me, my husband Keith and our three children Alfie (4), Esme(2) and Olive (1). We share our house with Harry the hound and live in a state of perpetual disarray.

Q What did you do before you had children?

Pretty much the same as I do now, I’m an IT Project Manager. The only difference is now I ply my trade in New Zealand instead of the UK.

Q Tell us about what you do now and your role at Munch?

My role at Munch is to tell people about the amazing products I am sent to review. I warn you, I am not a gentle reviewer.

Q What does your working day or week look like?

I wake up every morning with a randomly generated combination of various family members, enjoy a leisurely breakfast before I leave to catch the bus. After a short commute I sit behind a desk for several hours trying to ignore the fingerprints on my clothes before leaving to come home again. I spend most of my evening wondering how three small children can make so much mess before chilling out with the husband and baby for a while. Rinse and repeat.

Q How do you fit working in around your family life?

That would be the superman I married who goes by many titles, including Stay at Home Dad.

Q  What is unique about your enterprise (or blog)?

Absolutely nothing, and that’s the whole point. I write for all the mamas out there who are going through the motherhood wondering why they are the only people who feel like they are teetering on the edge of being a complete failure and how other mamas can find the hours to crochet an entire wardrobe before cooking up some fresh jam for breakfast.

Q What are your long term ambitions or goals for your enterprise (or blog)?

To keep writing. To keep supporting mamas. To document the amazing journey that comes with motherhood.

Q What is it that inspires you or motivates you?

Passion. I have said many times that I adore passionate people.

Thanks Tasha Batsford from the Maybe Diaries for sharing some of your ideas and a bit about your life. Please find below a recipe submitted by her, Esme’s Bitty Carrit Cake. We hope you enjoy it. For a slightly more traditional carrot cake why not try this one: Carrot and banana cake.

Carrot Cake









Mummy to three small boys

Esme's Bitty Carrit Cake
  • Filling - Based on Anjum Anand's recipe
  • 1 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 3 cloves garlic, peeled and left whole
  • 1 teaspoon freshly grated ginger
  • 5 whole black peppercorns
  • 4 whole cloves
  • 1 teaspoon cumin seeds
  • 1 (1/2-inch) piece cinnamon stick
  • 2 mild dried red chiles
  • 1 tomato, chopped
  • 1 teaspoon sugar
  • 2 teaspoon white wine vinegar
  • 200g cubed stewing steak
  • Water
  • Batter - Based on a recipe from Eatori
  • 125 ml extra virgin olive oil
  • 125 ml vegetable oil
  • 3 eggs
  • 2 cups carrots (about 4 medium carrots) washed and grated
  • 1.25 cups self raising flour, sifted
  • ½ cup polenta (I used the course variety for more texture)
  • 40g fresh coriander, chopped
  • 1 tbsp ground cumin
  1. Take the onion and whole spices for the filling and cook them off on a low heat until mellow.
  2. Add the other filling ingredients (except the water) and bring to a sizzle.
  3. Add enough water to just cover the meat and put onto the lowest bubble your stove will allow for about 2 hours.
  4. Keep an eye on it and make sure you add a little more water as you go so it doesn't dry out. If you time it perfectly you will have just a little thick gravy with fall apart meat.
  5. Preheat oven to 180 C/350F.
  6. Line a 23 cm spring-form tin.
  7. Whisk the eggs together in a bowl.
  8. Trickle in the two oils, bit by bit and whisk together until they emulsify.
  9. Fold in the carrots, ground almonds and all the spices.
  10. Gently fold in the sifted flour.
  11. Spoon half the cake batter into the tin. Add all the filling and then top it with the remaining batter
  12. Bake for 45 minutes or until the top has browned and a skewer comes out clean of batter (you may have a little residue on there from the filling).


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