Sunday Paper Recommends—Week of October 6, 2024

This week at The Sunday Paper, we're sharing a new show, a writing retreat, two important books, and a recipe that move the needle and spark inspiring change. We hope these suggestions open your heart and mind and encourage you to come together for meaningful conversations!

What We're Excited About

Are you a writer seeking community, counsel, or motivation? Or perhaps your inner writer is unrealized, and you just need the right tools and nudge to set it free? Thankfully, acclaimed author and writing instructor Anne Lamott and many other lauded writers are here to help you. A Writing Room, a collaborative collective created to bolster the craft of writing and the person behind the words, is hosting its transformational annual retreat. The birthplace of thousands of stories, creative collaborations, and friendships, this retreat invites you to step into several days of immersive workshops focused on craft, creativity, and writing breakthroughs. Lamott, Marlon James, and Cheryl Strayed, as well as a community of passionate writers, will offer their tools and insight on how to own your craft.  

As an exclusive offer for Sunday Paper PLUS members, we're partnering with A Writing Room to give away one FREE virtual or in-person ticket to a lucky winner! Click here to enter. Not yet an SP+ member? Click here to join.

Enter by October 17, 2024 at 11:59pm PT for your chance to win.

What We're Watching

Who isn't seeking a show that provides the ultimate escape these days? That's what "The Floor" does, and it's back with a Season 2 that is just as compelling and fun. Hosted by Rob Lowe, who is always entertaining, the show puts contestants in a colossal interactive LED game floor of squares representing various trivia categories. Chosen at random, contestants engage in energetic quiz duels with the goal of claiming more ground on "the floor" and ultimately taking home the prize. The game gets our hearts pounding, and Lowe is the best host for the game in every way. Order a pizza and let yourself escape. (Bonus: This is a great show to stimulate the brain!)

What We're Reading

Dr. Edith Eva Eger is a world-renowned psychologist and spiritual educator who has enlightened the world with her work and voice. A survivor of the Nazi death camps, Dr. Eger was at Auschwitz with her parents and sister and later saw her mother and father sent to the gas chambers, which she tells of in her bestselling and incredible and haunting book The Choice: Embrace the Possible. Now, Dr. Eger has released a younger version of this book called The Ballerina of Auschwitz, which is deeply rich with her wisdom and storytelling. An amazing human, she is so generous in giving inspiration, tenacity, hope, and, ultimately, love. The Ballerina of Auschwitz will forever make a beautiful book to gift to those you love.

Another must-know story is that told in Saving Abigail: The True Story of the Abduction and Rescue of a Three-Year-Old Hostage. On October 7, 2023, when Hamas terrorists bombarded Israel from many directions, the terrorist group massacred more than 1,200 people and captured more than 240 people, dragging them into Gaza. Among those people killed and kidnapped were children. Three-year-old Abigail Mor Edan was one of the children captured by the terrorists—and Abigail's parents were horrifically murdered. Abigail ultimately spent 50 days in captivity before she was released. Her great aunt, Liz Hirsh Naftali, with whom Maria interviewed last year, rallied to gain international support to spread awareness of her niece's situation, the others held hostage, and the crisis at large. An outspoken humanitarian voice, Naftali offers an insightful look at the ongoing nightmare, the family efforts, the continued pain endured, and what we all must know.

Also of note:

What a fantastic way to celebrate democracy. On October 8th, Michigan Secretary of State Jocelyn Benson joins forces with Helen Hunt and Paul Reiser, the beloved star of the hit TV series "Mad About You," for a one-hour Zoom to talk about our nation, the power of women's leadership, the critical need to vote, and how to support and celebrate our democracy. Claim your spot here. It will be informative and fun!

Sunday Dinner Recipe

Rebe's Carrot Cake

This cake is very near and dear to my heart, as my mom has made it ever since I was a little girl. My little sister, Rebe (short for Rebecca) who would ask for it every year for her birthday, with no exceptions; chocolate cake, vanilla cake... even at 7 years old, nothing was a match for this carrot cake. It's loaded with flavor– notes of pineapple, coconut, and warm cinnamon work together to enhance the flavor of the carrots, while adding layers of moisture and spice. A signature cream cheese frosting finishes it off, because what is carrot cake without cream cheese frosting?!

Tips: One thing I love about this cake is that it's a choose-your-adventure in flavors. If you feel like skipping the pineapple, you can simply omit it and this cake will still be delicious and moist. Not a raisin fan? Skip 'em! Want to add a few walnuts for crunch? Toss in 1/3 of a cup. This cake is very forgiving and can handle whatever mix-ins tickle your fancy.

This cake also works wonderfully as a 9x13 sheet cake. The bake time will be about the same, though ovens can be quite finicky, so to make sure you don't over-bake it, I always recommend setting a timer for the lowest end of the suggested bake, then inserting a butter knife into the center and seeing if it comes out mostly clean. A further pro tip: a few tiny moist crumbs attached to that knife is OK– it signals there is still moisture in your cake!

MAKES ONE 2-LAYER 8-INCH CAKE
PREP TIME 30 MINUTES (PLUS 1 HOUR COOL TIME)
COOK TIME 30 MINUTES
TOTAL TIME 2 HOURS

FOR THE CAKE
2 cups finely shredded carrots
4 large eggs, at room temperature
1 cup granulated sugar
¾ cup vegetable oil
1(8-ounce) can crushed pineapple, drained (about ¾ cup)
1 cup sweetened shredded coconut
½ cup raisins (if you can't get down with raisins, you can omit)
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt

FOR THE CREAM CHEESE FROSTING
1 cup (2 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
5 cups confectioners' sugar
2 teaspoons vanilla extract
½ teaspoon salt
¼ cup coarsely chopped walnuts, for topping (optional)

1. First, make the cake. Preheat the oven to 350°F. Line the bottom of two
   8-inch round cake pans with parchment paper (see page 23) and grease the sides with nonstick cooking spray.
2. In a medium bowl, whisk together the shredded carrots, eggs, granulated sugar, vegetable oil, pineapple, coconut, raisins, and vanilla extract.
3. In a separate large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Make a well in the center of the bowl and pour in the wet ingredients. Starting from the center of the bowl, whisk outward, pulling the dry ingredients into the middle. Whisk until no streaks of flour remain.
4. Divide the batter evenly between the prepared pans. Bake until the cakes are golden brown, the tops spring back to the touch, and a butter knife inserted into the centers of the cakes comes out mostly clean (a crumb or two attached is okay), 25 to 30 minutes.
5. 5 Place the cake pans on a cooling rack and allow the cakes to coot sichtly. To remove the cakes from the pans, drag a butter knife around the edges of each cake, then carefully flip each cake out onto a plater parchment paper, and re-invert each cake, right-side up peel away the a cooling rack to cool completely, about 1 hour.
6. Once the cakes have cooled, make the frost in a stand mixer fitted with the paddle attachment, add the butter and cream cheese and beat on medium speed until well combined. Add the confectioners' sugar, vanilla extract, and salt. Beat on medium speed, craping down the sides and bottom of the bowl with a silicone spatula as needed, until the frosting is fluffy, about 2 minutes.
7. Place the first cake layer, righ side up, on a plate or cake stand. Spread a large dollop of frosting on top, using an offset spatula to spread a thick layer evenly to the edges. Repeat with the second cake layer and frosting, then frost the sides of the cake with the remaining frosting. Top the cake with walnuts, if using. Cut into slices and serve.