Carrot Cake

Dear One, 

I haven’t been sleeping very well for the past few days. 

I’m anxious about what’s going to happen. 

Whatever it is that's coming next. 

The unexpectedness of life is overwhelming. 

Helen Mirren told Esquire Magazine that “The hardest period in life is one’s twenties. It’s a shame because you’re your most gorgeous, and you’re physically in peak condition. But it’s actually when you’re most insecure and full of self-doubt. When you don’t know what’s going to happen, it’s frightening.”

So I don’t know what’s going to happen. 

And it’s got me a little frightened. 

But it’s ok. 

It’s really ok. 

I keep thinking about the past couple of years. 

And all these strangers who have become friends. 

And then I think about all the strangers I don’t know yet, who will someday be beloved. 

And all the things that have happened I could never have predicted. 

It’s overwhelming. 

But it’s been ok. 

Magical, even. 

For instance. 

This blog is five years old.
Five. Years. Old. 

And I only just realized. 

I never dreamed that it would last this long.
So I baked to carrot cake to celebrate. 

And on another note-- how the fuck did carrot cake happen? 

I mean, who decided to put carrots in a cake?
What a perfect example of something so surprisingly and unexpectedly dreamy. 

So for all the unanticipated collisions of wonder and pain and delight I have yet to have, for all the future stranger/friends I have yet to meet, for all the cakes I’ve yet to bake. 

I can’t wait. 

I really can’t wait. 

XOXO

m 

Carrot Cake

from Stir-Ups

This is actually an heirloom recipe from an Oklahoman cookbook called Stir-Ups. From the 60's maybe? I don't know. It's really, truly grand and very, very simple.  And very, very worth your time. 

xo

For Cake:

2 cups flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

4 eggs

1 teaspoon salt

1 cup canola oil

3 cups shredded carrot

1 teaspoon vanilla

For Icing:

1 stick butter

8 ounces (1 package) cream cheese, softened

1 teaspoon vanilla

1 box powdered sugar*

best quality maple syrup, to taste

Combine flour, sugar, soda, cinnamon, salt and oil. Beat in carrots and vanilla. Beat in eggs. Pour into two greatsed 9" cake pans, or a 9x13 inch loaf pan. Bake 9" ones at 350F for 30 minutes. Bake 1 hour when using loaf pan. Cool completely.

Icing: Cream butter with cream cheese. Add sugar, vanilla and several tablespoons maple syrup to taste. Beat until well blended. Slather cake. Eat. Immediately.