Here’s the recipe for the carrot cake that I pictured on Twitter last week. So many of you have asked for this, so I’ll just post it here. What does this have to do with self-publishing, podcasting, writing, online marketing, or anything else that I write about? Once you taste it, you’ll understand.

With thanks to Joan Craven of Craven Communications, my very generous friend in Calgary.

Karrott’s Cake, originally from Enjoy: More Recipes from the Best of Bridge (the yellow one).

1 cup white sugar
3/4 cup corn oil
3 eggs
1 + 1/2 cups flour
2 cups finely grated carrots (I actually put in closer to 3)
1/2 tsp salt
1 + 1/3 tsp baking soda (who wrote this crazy cookbook, anyway??!!??)
1 + 1/2 tsps cinnamon (I used the Poudre Douce from Victorian Epicure and put in a bit more than called for)

The “official” instructions:
Mix oil and sugar, beat well. Add eggs, one at a time and bet after each. Sift dry ingredients and add to egg mixture. Beat all together until well-blended. Fold in raw carrots. Bake one hour at 300~ in greased 9×13 pan.

What I actually did:
I wanted to set this up the night before so that I could throw it together in the AM, so I grated the carrots, and added them to a bowl with all of the other wet ingredients, excluding the sugar, which I put in the fridge overnight. I then put all the dry ingredients into a second bowl, and sifted them through a strainer as I added them. In the morning, I just added the dry to the wet, folded only as long as was necessary to get it wet, dumped it in a pyrex pan sprayed with pam, and went to take my morning shower. By the time I had dressed and made breakfast for our guests, it was time to remove it from the oven. I iced it with bought icing and nobody knew the difference. (Uh, well, at least they didn’t until now.)

Eat well = write well!