enough is enough

carrot cake with cream cheese icing

Enough about love! Let’s talk about other things. Like technology.

(Stick with me on this one.)

carrot cake batter

I’m taking this Writing and Editing for the Web course as part of my certificate program at school, and it’s amazing. I’m learning all about search engine optimization and keywords and blogs and social media and online marketing. I’m also learning all about how clueless I am.

carrot cake batter

Case in point: in our first class, we talked about Snapchat.

I don’t have Snapchat. A few of my friends are on it and have tried to convince me to get it, but last time I checked, Snapchat was the app you used to send dirty pictures to other people, because they were on a timer and couldn’t be saved.

carrot cake cupcakes

Apparently this is no longer the case, unless… well, let’s not go there. I’m not getting it.

Side note: can I just point out that I secretly enjoy how ironic it is that I’m talking about how badly I fail at social media… On my blog?

carrot cake icing

The point is, I have no idea what is going on with apps and the Internet and kids these days.

Luckily, I know exactly what I’m doing with this carrot cake.

carrot cake with cream cheese icing

Carrot Cake

…and cream cheese icing. Because we all know carrot cake is just a vessel to get the cream cheese icing into our mouths.

Ingredients

  • 3 cups grated carrots (this was 5 large carrots for me)
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • pinch of cloves

Directions

  1. Preheat oven to 375 degrees Fahrenheit. Line a cupcake tin with muffin cups and set aside.
  2. In a large bowl, mix carrot gratings with eggs, oil, sugars, and vanilla. Sift in remaining ingredients and stir until just combined.
  3. Scoop into prepared muffin cups – fill each cup about 3/4 full.
  4. Bake about 27 minutes, or until an inserted toothpick comes out clean.

Let cool completely before icing. I used this recipe.

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