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5 Things to Know Today — September 22, 2026

  September 22, 2026 BoC hike odds reach a coin flip. Oil retreats from four-month highs. Trump's Belarus potash play draws fire. A new federal bill speeds up major projects — with strings attached. Here's what moves your money today. 1. BoC October Hike Is Now a Coin Flip The Bank of Canada next meets October 28 , and markets are evenly split on whether it will raise rates for the first time since cutting to 2.25%. The whiplash is largely imported: after the U.S. Federal Reserve hiked 25 basis points to 3.75–4.00% on September 16 in a unanimous 12-0 vote — the first American rate increase since July 2023 — market-implied odds of a matching BoC move jumped from below 10% to roughly 60% in two weeks, according to LSEG Data & Analytics. Before the BoC's September 2 hold, odds of a hold sat at 94%. The 175-basis-point gap between the BoC (2.25%) and the Fed (3.75–4.00%) is the widest since 2022, which puts direct downward pressure on the loonie and upward pressure on Ca...
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Classic Carrot Cake with Cream Cheese Frosting

 This cake is nicely spiced, ultra-moist, and topped with lavish swirls of cream cheese frosting.

Classic Carrot Cake with Cream Cheese Frosting

Ingredients:

  • 1 cup currants (soaked in hot water to plump them up, then drained)
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts or pecans
  • 1 pound carrots (finely chopped in a food processor)
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 1/4 cups vegetable oil

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the flour, spices (cinnamon, nutmeg, ginger), baking soda, and salt. Whisk to blend.
  3. Add 1/4 cup of the flour mixture to the drained currants and nuts. Toss well; coating the currants and nuts with flour will prevent them from sinking to the bottom of the cake.
  4. Next, add the finely chopped carrots to a food processor fitted with the steel blade. Process until they are the consistency of couscous.
  5. Transfer the carrots to a bowl and wipe the processor bowl clean.
  6. Add the eggs, granulated sugar, and brown sugar to the processor. Process until smooth.
  7. With the machine running, slowly pour in the vegetable oil.
  8. Stir the wet ingredients into the flour mixture. Add the carrots, currants, and nuts. The batter will look very orange!
  9. Transfer the batter to a greased and floured 9x13-inch cake pan.
  10. Bake the cake for about 45 minutes, or until a tester comes out clean.
  11. While the cake cools, make the Cream Cheese Frosting:
    • Combine 8 oz (225g) softened cream cheese, 1/2 cup (1 stick) unsalted butter, and 1 teaspoon vanilla extract in the bowl of an electric mixer. Beat until smooth and creamy.
    • Gradually add 2 cups confectioners’ sugar. Once all the sugar is added, beat on medium-high speed until light and fluffy.
  12. Use an offset spatula to frost the cake. Sprinkle nuts on top, if desired, and serve the cake directly from the pan.

Note: This cake can also be made as a 9-inch layer cake. You’ll have enough frosting for the middle and top of the cake; just leave the sides bare — it’s pretty that way.


 

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