A Double Anniversary

October 25, 2011

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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.

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
adapted from here
yield: 28 cupcakes or 1 double layer 8″ round cake

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

• 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!

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

{ 26 comments… read them below or add one }

1 Adrienne October 25, 2011 at 10:14 am

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


2 Deliciously Organic October 25, 2011 at 10:28 am

Happy double anniversary! These cupcakes look divine!


3 Maria October 25, 2011 at 10:36 am

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


4 Allison [Girl's Guide to Social Media] October 25, 2011 at 10:46 am

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.



5 Susan October 25, 2011 at 8:06 pm

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


6 aida mollenkamp October 25, 2011 at 11:52 am

Congrats, Susan!


7 Cindy B. October 25, 2011 at 2:42 pm

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


8 Amanda October 25, 2011 at 3:35 pm

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


Love to you!!!


9 Susan October 25, 2011 at 8:06 pm



10 Esi October 25, 2011 at 4:35 pm

Happy anniversary! Adore you and your blog. xo


11 Susan October 25, 2011 at 8:07 pm

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


12 Nancy@acommunaltable October 25, 2011 at 4:58 pm

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!!


13 sally cameron October 25, 2011 at 6:49 pm

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!


14 Susan October 25, 2011 at 8:08 pm

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


15 Lucy Lean October 25, 2011 at 7:50 pm

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


16 Susan October 25, 2011 at 8:08 pm

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


17 Kim October 26, 2011 at 5:48 am

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


18 Rachel @ Baked by Rachel October 26, 2011 at 7:46 am

Happy anniversary and blogiversary! 🙂


19 Sylvie @ Gourmande in the Kitchen October 26, 2011 at 9:02 pm

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


20 Patricia Scarpin October 27, 2011 at 3:39 am

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.



21 Brooke @ Food Woolf October 27, 2011 at 1:31 pm

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.


22 Georgia Pellegrini October 27, 2011 at 8:12 pm

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


23 Linda October 28, 2011 at 6:51 pm

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


24 lisaiscooking October 29, 2011 at 6:35 am

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


25 Susan October 30, 2011 at 9:29 am

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!


26 marla {family fresh cooking} March 21, 2012 at 5:39 pm

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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