Six years ago today, I searched the internet for a recipe while making dinner in Hyde Park, Chicago and discovered the world of food blogs. My first few dozen posts were nothing to write home about, but I quickly became hooked on this worldwide community of food lovers -- and this website as a place to catalogue my favorite recipes.
Thank you dear readers, commenters, rss subscribers, flickr photo viewers, and twitter followers. I am continually honored to share this part of my life with you, and grateful that many of you do the same. This community grows rapidly each year, and while I have to admit to missing some of the intimacy and the earnestness of the early years, I am grateful for the inspiration and friendship that each new year brings.
Best wishes to you all. I look forward to cooking with you in this new year! I am off to New York for a long weekend and I leave you with this wonderful, classic carrot cake recipe.
Carrot Cake with Cream Cheese Frosting
Adapted from Bon Appetit
Ingredients:
For the cake:
2 C flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
¾ tsp ground ginger
1 ½ C sugar
1 C vegetable oil
4 large eggs
½ C unsweetened applesauce
3 C finely grated peeled carrots
For the frosting:
16 oz. cream cheese, at room temperature
½ C unsalted butter, at room temperature
2 ¼ C powdered sugar, or to taste
3 tsp vanilla extract
1 tsp lemon juice
Method:
Preheat oven to 325°F.
Lightly grease three 9-inch round pans with butter. Line the bottom of the pans with lightly greased parchment paper.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and spices.
In a large bowl, beat the sugar and oil until combined. Add the eggs one at a time, beating well to incorporate after each addition, followed by the applesauce. Add the dry mixture to the wet ingredients and beat to incorporate. Add the carrots and gently combine.
Divide the batter evenly between the pans. Bake, rotating the cakes once or twice during baking, until they begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 35 minutes. Cool the cakes in their pans for 15 minutes before turning out onto wire racks to cool completely.
For the frosting, beat the cream cheese and butter in a medium bowl until smooth. Sift in the powdered sugar and beat to incorporate. Add the vanilla and lemon juice and beat to combine.
Place one cake layer on a cake stand and spread with ¾ cup frosting. Place another layer on top and repeat. Finally, add the third layer and spread the remaining frosting over the top and sides. Serve the cake at room temperature.
Nick and I decided to make this cake for Christmas and we knew oven space would be scarce. We made the cake layers on Christmas Eve and wrapped them tightly in plastic wrap once they were cooled completely. The cake kept well overnight.
Congratulations, Gemma! Happy birthday to your wonderful blog- I enjoy reading it.
Posted by: Nupur | January 06, 2011 at 07:38
Thank you Nupur! I still love reading your wonderful blog! I am happy to have met you in person years ago as well. I hope you are well.
Posted by: Gemma | January 06, 2011 at 11:21
Wow six years! I have been a lurker on your inspiring website for at least half that time. First time commenting. Thanks for the great recipe and stunning photos.
Posted by: Rich | January 06, 2011 at 11:23
Happy blog birthday!
Posted by: Shannalynn | January 06, 2011 at 11:24
Happy new year and happy anniversary, Gemma! It's beautiful, thoughtful blogs like yours that constantly inspire me and make me glad to be part of this warm, welcoming community.
Posted by: Terry | January 06, 2011 at 12:06
That cake looks amazing! I can't wait to try the recipe! Congrats on six years--impressive!
Posted by: Marieke | January 06, 2011 at 13:10
I miss some of the feeling of the early years too; I know exactly what you mean.
Happy blog birthday. Six years; it's a long time!
Posted by: Kalynskitchen | January 06, 2011 at 19:34
Gemma, belated congratulations on number six! Yours was one of the first food blogs I started reading and is certainly a big part of the inspiration for starting my own.
I love your taste, your voice, & your photographs. Cheers to six more years!
Posted by: Nishta | January 18, 2011 at 13:30
Thank you Rich, I'm glad you have been enjoying the site for so long! I love when lurkers come out of the woodwork.
Thank you Shannalynn!
Thanks Terry, right back at you!
Thank you Marieke, it was a delicious addition to our holiday menu.
Thanks Kalyn! It's nice to know so many people, like you, who have been around just as long.
Thank you for your kind words, Nishta. I am consistently inspired by your blog and your humor.
Posted by: Gemma | January 20, 2011 at 13:26
Congratulations on the 6th year of blogging! I think this year will be my sixth as well, which seems so OLD. Ha! And yes, I know exactly what you mean by missing the earnestness of it all. Sigh, those were the days. But it's still awesome, just different now. Love the cake. So glad to have been reading for all these years and here's to many more!
Posted by: kickpleat | January 20, 2011 at 14:58
Thank you Jeannette, I'm so glad to have a blog that is growing old with yours! I'm happy to have been following you all this time as well. Cheers to you!
Posted by: Gemma | January 31, 2011 at 15:08
This really looks good! Going to give the recipe a go. Thank you for all your great blogs, full of tips.
Posted by: Hypnotherapy London | February 18, 2011 at 18:28
You're welcome!
Posted by: Gemma | February 23, 2011 at 19:19