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October 25th marks my 2 Year Anniversary

the urban baker: October 25th marks my 2 Year Anniversary

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Monday, October 25, 2010

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

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

• 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.

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Blogger Esi said...

Hey Susan! Happy blog birthday!! xo

October 25, 2010 at 8:31 AM  
Anonymous Amanda said...

CONGRATS!! That is just wonderful... I wish you many, many more years of success!


October 25, 2010 at 8:42 AM  
Blogger Maria said...

Congrats on two years! This cake is the perfect way to celebrate!

October 25, 2010 at 8:54 AM  
Anonymous Gaby @ What's Gaby Cooking said...

Happy 2 years lady! xoxo

October 25, 2010 at 9:52 AM  
Blogger Brownieville Girl said...

Happy Anniversary :-}

Keep up the good work!!

October 25, 2010 at 12:15 PM  
Blogger Heather Baird said...

Hooray for 2 years! What a lovely sentiment about being an "eternal student", I feel that way too.

I love your beautiful photos and words. xxoo

October 25, 2010 at 12:18 PM  
Anonymous Vic said...

Happy Anniversary to the Cutest Urban Baker! Thanks for inspiring me everyday. xoxo

October 25, 2010 at 1:31 PM  
Blogger Carolyn said...

Happy blogiversary! The cake looks amazing and may you and your blog continue to be challenged and grow in the foodblogging world!

October 25, 2010 at 1:46 PM  
Blogger Kim said...

Happy anniversary!!!!!!!!!!! I really love your blog, it's really how I like it! I always enjoy tour posts and I think you do a pretty good job out there! Thank you for all that you share with us!

October 25, 2010 at 2:22 PM  
Blogger Unknown said...

Happy Anniversary but more important please save me a piece of the carrot cake. I think it might overtake the coconut cake that you made but I will have to do a taste test!!! Happy BlogBirthday! JP

October 25, 2010 at 3:33 PM  
Blogger Zoe said...

Happy anniversary! Nice cake to celebrate this great achievement!

October 25, 2010 at 4:40 PM  
Blogger showfoodchef said...

Happiest 2 year bloggaversary! I certainly enjoy your blog, so thank you for your talents!

October 25, 2010 at 5:52 PM  
Blogger Ju (The Little Teochew) said...

Well done, Susan! Two years into blogging and still going strong. It's no small feat. Wishing you more good years! :) What better way to celebrate than with that awesome cake.

October 25, 2010 at 7:23 PM  
Blogger Hazel - Chicken in a Cherry Sauce said...

Congratulations on your 2 years! Love the toasted coconut on top of the cake :)

October 25, 2010 at 7:55 PM  
Blogger M. said...

congrats on your anniversary,


October 25, 2010 at 11:27 PM  
Blogger 365 sonrisas said...

wowwwwwww!! delicious!!!!

October 26, 2010 at 2:58 AM  
Blogger Paula said...

Congratulations on 2 years. You gave me a smile talking about what you are passing on to your boys which does not include pictures with you in them. Same here. I have a friend to takes a self-portrait at every event she photographs just so they will know she was there in the future.

October 26, 2010 at 4:34 AM  
Blogger Unknown said...

That is a beautiful cake! And congrats on two years!

October 26, 2010 at 5:06 AM  
Anonymous Maria @ Scandi Foodie said...

Happy Blogiversary! Here's to many more delicious posts to come!

October 26, 2010 at 10:23 AM  
Anonymous marla {family fresh cooking} said...

Congrats to you, your blog and your new found passions. Susan this is such an exciting time for not only our careers, but for our families and personal growth. I look forward to sharing the journey ahead with you as your friend! That Carrot Cake looks like the perfect celebration cake. xo

October 26, 2010 at 10:47 AM  
Anonymous blackbookkitchendiaries said...

Happy Anniversary... what better way to celebrate than having a beautiful cake...:)

October 26, 2010 at 10:49 AM  
Blogger The Urban Baker said...

Thank you to all for all your well wishes. I am excited to see what the next year brings:

Esi - thanks...looking forward to seeing you next month

Amanda - you need a Los Angeles Visit!!

Maria - thanks, so glad to know you

Gaby - thanks to you, my world is better

Brownieville - I always love your comments!

Heather - your comments mean the world to me!

Vic - 40 years of friendship and we still love each other

Carolyn - I am going to work on more recipes geared toward you and my little friend, Alex. Thanks for always being so encouraging!

Kim - I am so glad we found each other! thanks!

Jackie - you need another meal at our house. put your request in for dessert

Zoe - thanks and the cake was a hit!

Cathy - back at you, I enjoy your blog as well!

Ju - I hope I can keep up this pace for a long time! thanks!

Hazel - toasted coconut is good on just about anything, don't you think?

M - your comments are always a lovely treat

Mas alla - it was super delicious!

Paula - let's home one of our children inherits the shutterbug gene and we may possibly, benefit in our old age!

Danielle - I love a cake that isn't frosted on the outside. I think not only does it take away the mystery of what is inside, but it is a bit more dramatic!

Maria - thanks and here, here!

Marla - you are part of my journey and I feel so blessed to know you. You inspire me, push me to be better and you make me laugh! love you tons!

blackbook - isn't it always better to celebrate most anything with a cake?

thanks for all your support!
have a sweet day!

October 27, 2010 at 6:16 AM  
Blogger Deeba PAB said...

Happy 2nd blogiversary to a very talented baker. Sorry I got to the party late...any crumbs left for moi? That cake looks GORGEOUS!!

October 27, 2010 at 8:37 AM  
Blogger Unknown said...

congratulations on your anniversary!

October 28, 2010 at 6:55 PM  
Blogger Eliana said...

Happy anniversary! I'm a bit new to your blog but look forward to many many more of your delicious blog posts.

October 29, 2010 at 7:20 AM  
Blogger Patricia Scarpin said...

Happy blog birthday, sweetie! You are definitely one of my top favorites - not only because you bake the most beautiful things, but mostly because you are as sweet as the sweets I see here.

October 29, 2010 at 11:55 AM  

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