October 25th marks my 2 Year Anniversary

Two years ago I started this blog.  Happy Anniversary to the Urban Baker!

I originally started blogging as a way to connect with family and friends who lived all over the country.  I thought it would be a great way to share milestones, the kids growth and our families travels. But then, somehow, it turned into something completely different.

I have always enjoyed being in the kitchen  and through it's evolution, I saw my blog as a vehicle for creating, for lack of a better description, a virtual photo album for my kids of our journey through food.  I have three boys and they don't always join me in the kitchen.  I wanted this to be somewhat of an heirloom piece, to be passed down to them. Lord knows, I am not in any photographs with them (as I am always the one with the camera in my hand), at the very least they will remember me not by what I looked like, but by how I shared my love through the food and celebration.

Never in a million years would I have thought that this blog would have brought me so much happiness and  satisfaction.  I have challenged myself in the kitchen, I have challenged myself with the camera and I have challenged myself with my voice.  I have made friends and created relationships that are deep, true and authentic.  And through these relationships, I have been introduced to a world, a somewhat virtual world, that is supportive, funny, creative, loving, and inspiring. I have a new found love and appreciation for all things culinary and I have changed the way I grocery shop, feed my family and plan my meals.

I am just a home cook, self taught, yet find ways to learn each and every day.  I am not a professional photographer, yet through other blogs and meeting amazing photographers; Penny de los Santos, Diane Cu + Todd Porter, Matt Armendariz, Aran Goyoaga and countless others, I have learned, grown and gone outside my comfort zone.  This blog has taught me that I am an eternal student.  This blog has kept me humble.

So, in my most humble voice, I raise a glass to you (and to me) and on this day, I say happy 2 year anniversary.  May we share many, many more years together!

Bill's Big Carrot Cake
adapted from Dorie Greenspan's Baking, from my home to yours
yield: 10 very big servings

ingredients:
for the cake:
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. salt
3 cups grated carrots
1 cup toasted pecans, chopped
1 cup shredded coconut
1/2 cup plump golden raisins
2 cups sugar
1 cup canola oil
4 large eggs

for the frosting:
8 oz. cream cheese, room temperature
1 stick (4 oz.) unsalted butter, room temperature
1 pound powdered sugar, sifted
2 tsp. vanilla extract
1/2 cup shredded coconut

toasted coconut for garnish

instructions:
• preheat oven to 325*.  butter 3 9" x 2" cake pans and dust with flour.  line the pans with parchment.
for the cake:
• whisk together the flour, baking powder, baking soda, cinnamon, and salt.  in another bowl, stir together the carrots, chopped nuts, coconut and raisins.
• working with a kitchen aid mixer, beat the sugar and oil together on medium speed.  add the eggs, one by one, beat until smooth.
• reduce the speed and add the flour and combine. mix in the chunky ingredients.  divide the batter between the three pans.
•bake for 40-50 minutes, rotating the pan from top to bottom, front to back.
• cool on racks for 5 minutes, then run a knife around the sides of the cakes and unmold them. invert them and let them cool completely.
for the frosting:
• working with a kitchen aid mixer, beat the cream cheese and butter together until creamy.  gradually add the sugar and vanilla.  when combined add the coconut.
to assemble the cake:
• put one of the cakes on a cardboard cake round.  put a third of the frosting on the cake.  top with the second cake and repeat until all three cakes have been frosted.
• toast some additional coconut and then sprinkle the top of the cake with coconut.
• refrigerate the cake before eating.

Happy Birthday, Miguel!

Mitch answers to Miguel more often than "mitch". So, when I really want his attention, I yell out Miguel. 99% of the time I get a response!

Today is his birthday (won't say which one) and for the past many years (31) I have always baked him a cake on his birthday. It is typically a coconut cake. However, last year when we all gathered around the table to sing and give him his goodies, he was somewhat disappointed. He mumbled something to the tune of...ohhhh, it's not your fabulous carrot cake. That little murmur has stayed with me, haunting me one year later.

Last week we were away on vacation and it was Eli's mission to find out what he was craving, carrot or coconut? As we didn't get home until late yesterday, I had to organize, get my market list together, as well as unpack and attempt to do 11 loads of laundry. It is now, 8:59 p.m. as I write this and I am one tired gal.

He had a good day. The day started with around of golf. Matzoh brie was waiting for him when he got home. Cake was cooling and ready just in time to meet his whole family for lunch. So glad I decided to take it to lunch. It was a big cake, more than enough for the 18 of us, with a little left over for tomorrows breakfast.

The cake was gone within 24 hours and I have already had requests for another one.

This one was adapted from an old Saveur Magazine.

I have also made this in a bundt pan, a tube pan and as mini cakeletts. For the tube pan/bundt pan increase the time slightly. For the cakeletts, decrease the time. I usually bake for 12 minutes and then keep checking until a toothpick comes out clean.

FOR THE CAKE:
Nonstick cooking spray
2 cups sugar
1 1⁄2 cups canola oil
3 eggs
2 cups flour
2 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. fine salt
1 8-oz. can crushed pineapple, undrained
1 7-oz. bag shredded sweetened coconut
1 cup finely chopped walnuts
2 tsp. vanilla extract
2 large carrots, trimmed and finely shredded (about
2 cups)

FOR THE ICING:
3 cups confectioners' sugar
3⁄4 lb. cream cheese, softened
8 tbsp. salted butter, softened
1⁄2 tsp. vanilla extract

1. For the cake: Preheat oven to 350°. Spray a 9" × 13" pan with nonstick spray; set aside. Put sugar, oil, and eggs into a large bowl and whisk until well combined. Add flour, cinnamon, baking soda, and salt and stir with a wooden spoon until just mixed together into a batter. Add pineapple with juice, coconut, walnuts, vanilla, and carrots and gently fold together until combined. Transfer batter to prepared pan, smooth top with a rubber spatula, and bake until deep golden brown and a toothpick inserted in the middle of the cake comes out clean, 50–55 minutes. Set cake aside to let cool completely.

2. For the icing: Put sugar, cream cheese, butter, and vanilla into a large bowl and beat with an electric mixer until fluffy, 4–5 minutes.

3. To assemble: Spread the icing over the cooled cake to cover, creating swirls and whorls, if you wish. Refrigerate the cake until completely chilled, about 3 hours. Cut into 12 squares and serve chilled.