A Double Anniversary

This past week was my 26th wedding anniversary.  Yea, I know, I am too young to be married 26 years (not young at all).  Today marks 3 years of blogging.
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This blog has been a vehicle for documenting many celebrations, triumphs, and my families achievements through the heart and soul of the food that I create.  Sitting down together as a family and eating a meal, or baking a cake with Levi as he stands on his tippie toes on the step stool in order to reach the mixer, is what brings us all together.  Food unites us.  And food has united me with a group of people and a community I had no idea existed three years ago.

Cheers to 26 years of marriage, 3 years of blogging, and many more happy celebrations together.

 

Classic Carrot Cake Cupcakes


Ingredients

for the cake:
2 cups organic white sugar or sucanat
1 1⁄2 cups coconut oil
3 eggs
2 cups whole wheat pastry flour
2 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. fine salt
1  8-oz. can crushed pineapple, undrained
7 oz. shredded, unsweetened coconut
1 cup finely chopped pecans, toasted
2 tsp. vanilla extract
3 large carrots, trimmed and finely shredded (about 2.5 cups)

for the frosting:
3-4 cups confectioners’ sugar, sifted
1 lb. cream cheese, room temperature
10 Tbsp.(5 oz) salted butter, room temperature
1 tsp. vanilla extract

Instructions

• preheat oven to 350*.
• spray 2 8″ round cake pans and dust with flour. or line 2-3 muffin trays with paper liners (if using the white solo cups, spray the cups a bit for easy removal upon eating).
• in a large mixing bowl, whisk the sugar, oil, and eggs until well combined.
• add the whole wheat pastry flour, cinnamon, baking soda, and salt.
• add the pineapple with the juice, coconut, pecans, vanilla, and grated carrots and mix to combine with a rubber spatula.
• divide the batter between the two cake pans.  if making cupcakes, using an ice cream scooper, place one scoop in each paper liner.
• bake the cake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
• bake the cupcakes for 25-30 minutes or until the tops are golden brown and a toothpick comes out clean.
• while the cakes/cupcakes are cooling, make your frosting.
• using your mixer with the paddle attachment, cream the cream cheese and the butter until well combined.  add your vanilla and mix. slowly add your confectioners sugar, one cup at a time, until you get the consistency that you like(I like mine a bit thicker, so I always use more sugar).
• using an offset spatula, frost your cake or cupcakes! I like to let mine sit in the fridge a bit before eating – but you may not be able to resist.  let the kids lick the spatula!

The Urban Baker / SusanSalzman.com

Links to More Anniversary Foods:
Plum Galette – Cafe Fernando
Pecan Pie with Walnuts and Toffee – 17 and Baking
Triple Chocolate Layer Cake – Patent and the Pantry
Gluten Free Chocolate Center Doughnut Muffins – Deliciously Organic

Showing 26 comments
  • Adrienne
    Reply

    Aw, congratulations on both anniversaries! Lovely in every way 🙂

  • Deliciously Organic
    Reply

    Happy double anniversary! These cupcakes look divine!

  • Maria
    Reply

    Happy Double Anniversary! Cupcakes are the perfect way to celebrate!

  • Reply

    I am so happy for your two anniversaries! I am so lucky and blessed to have met you. I feel that I connect with you on many levels and even though I am not food blogging anymore (just not enough time right now), we are still close.

    Congratulations!

    • Susan
      Reply

      thanks, Allison- I feel the same way. You and I will be sharing our stories with one another for many years to come.

  • aida mollenkamp
    Reply

    Congrats, Susan!

  • Cindy B.
    Reply

    Happy Double Anniversary Susan!!!!! … and happy many, many more. Wow, 26 years!!!!

  • Amanda
    Reply

    Congrats!!! What a wonderful thing to celebrate!!! Your blog doesnt look a day over 2.

    (kidding)

    Love to you!!!
    Amanda

    • Susan
      Reply

      cute!

  • Esi
    Reply

    Happy anniversary! Adore you and your blog. xo

    • Susan
      Reply

      I adore you as well. And I miss you and need to see you.

  • Nancy@acommunaltable
    Reply

    Dear Susan,

    Congratulations!!! Two outstanding events to celebrate – and the cutest little carrot cupcakes to celebrate with!!! I am so glad that I’ve gotten to know you through blogging as well!!

  • sally cameron
    Reply

    Happy Anniversaries Susan! Both wonderful milestones! So you were married at 10? Really, that’s awesome. Blessings for many more years of both blogging and bliss!

    • Susan
      Reply

      haha – you are funny. gosh if I was only 26 I would be so happy! time just goes way too fast. xx

  • Lucy Lean
    Reply

    Holy Moly – 26 years! Congrats to 26 plus more! and congrats on 3 years as a food blogger… feel v priveledged to come along for the ride. xxx

  • Susan
    Reply

    holy moly is right – Lucy (and 7 years prior = 33). Is there such a thing as a 33 year itch?

  • Kim
    Reply

    Wow married for 26 years???? It’s so fantastic! And 3 years of blogging? It is really fulfilling, isn’t???? Happy bloganniversary!

  • Rachel @ Baked by Rachel
    Reply

    Happy anniversary and blogiversary! 🙂

  • Reply

    Congratulations and Happy Anniversary. I love Amanda’s comment by the way, so clever! lol

  • Patricia Scarpin
    Reply

    Here’s to many more anniversaries to come, both of them! Your blog is beautiful and you are one of the best and dearest people I’ve met through blogging – I always wish we were neighbors. You are way sweeter then the baked goods you post here, my darling.

    xx

  • Brooke @ Food Woolf
    Reply

    Happy Double Anniversary, Susan! I’m so happy for you and so glad to have you be such a tasty part of our LA blogging community.

  • Georgia Pellegrini
    Reply

    Congratulations on BOTH your big anniversaries! Carrot cake is a great way to celebrate 🙂

  • Linda
    Reply

    Happy double anniversary…I am so happy to have found your blog! I love it!

  • lisaiscooking
    Reply

    Happy Anniversaries! Carrot cake is my favorite. Your cupcakes look delicious, and I have to try this version with coconut oil.

    • Susan
      Reply

      Thanks, Lisa! This really is a great recipe and so easy. Doesn’t require a mixer and only takes minutes to mix all the ingredients. Let me know if you make them!

  • Reply

    Happy anniversary + blog birthday!! Soooo exciting 🙂 You have been at this a little longer than me, I had not a clue. These look awesome 🙂 xo

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