14 Karats? Ummm I made a carrot cake for Christmas. It's got a bit of a twist because it's spiced with ginger AND has crystallized ginger folded into the batter. Because much like Ike & Tina I never, ever do nothin' nice and easy... My mind's big wheels keep on turnin' and hopefully my cakes are never burnin'. Hahaha! Sometimes (all the time) I crack myself up. Does anyone else's brain run on pop culture references? I truly believe we're almost to the point of over saturation much like in the book "Super Sad True Love Story." Has anyone else noticed how dated most jokes in movies/tv are these days? You've got to be up on the latest gossip in order for anything to be funny. Help those who don't know what twitter is... Or who Yeezey is.

This is why when I bake/cook for family (i.e. my gramps) I like to start with something familiar and tweak it a bit. Thus, the ginger spiced carrot cake. A golden idea if I dare say so myself. I used this recipe for the cake but use good ol' cream cheese frosting to top it off. I also learned during some googling that cold cream cheese makes for a better frosting. That's a new baking tip to put in the hard drive/memory bank. All this time I've been letting mine soften on the counter and wondering why it wouldn't hold the firm consistency I wanted.