Tuesday, September 4, 2012

1st Birthday Carrot Cake

In recent months, we have been eating healthier and healthier!  I used to think I was a very health conscience person who ate very well... until I had babies!  Slowly but surely I have realized that there were many things I could improve on.  There were many things I didn't want my boys to eat and yet I was eating it.  I would only cook their food a certain way... all natural!  No Pam, No sugar, No Smart Balance, No funky ingredients... ONLY NATURAL!  My new mentality, if I wouldn't give it to my perfectly pure babies, why would I give it to myself or my husband?  We eat CLEAN!

A few things I have changed... Instead of Pam I use coconut oil (which I can write a whole blog post about!) or olive oil, for example.  C and I have cleaned out our cupboards... High fructose corn syrup... GONE (bye bye Ketchup!)... artificial ingredients... GONE (good bye smart Balance that isn't smart at all!), partially hydrogenated oils... GONE (see ya coffee mate creamer! Hello black coffee... its better than you would think!).

Anyways, I will most likely be posting some of my new recipes on here, which my family is loving!  For the first one I will start with my sons first Birthday Carrot cake!




THE CAKE
2 1/2 cups thinly sliced carrots
2 1/2 cups apple juice concentrate (you may use slightly less)
1 1/2 cups raisins
coconut oil to grease the pans (or oil of choice)
2 cups whole-wheat flour
1/2 cup coconut oil (or oil of choice)
2 whole eggs
4 egg whites
1 tablespoon vanilla extract
3/4 cup unsweetened applesauce
1/2 cup wheat germ
2 Tbsp low sodium baking powder
1 Tbsp ground cinnamon

Prep: Preheat oven to 350 F. Line two 9 inch square cake pans with waxed paper and spray the paper with vegetable spray/shortening.

1. Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium size saucepan.
2. Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20 mins. Puree in a blender of food processor until smooth.
3. Add the raisins and process until finely chopped. Let mixture cool.
4. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.
5. Bake until a knife inserted in the center comes out clean, 35 to 40 mins. Cool briefly in the pans, then turn out onto wire racks to cool completely.


THE FROSTING
½ cup apple juice concentrate
1 pound light cream cheese
2 tsp vanilla extract
½ cup finely chopped raisins or dates (dates would be sweeter)
1 ½ tsp unflavored gelatin


I mixed with a hand mixer.



Now, of course this does not taste ANYTHING like the carrot cake you buy at the store!  But, it is full of NATURAL healthy ingredients that you can be confident in giving your baby!  And the best part is, your baby doesn't know the difference :)  Enjoy!!


6 comments:

KC said...

Awesome, thanks!

Our Journey Through This Lovely Life said...

How adorable!!

My Vegas said...

Here's one for you: healthy "hashbrowns":
1 cup rolled oats
1 cup quinoa (already soaked and then strained)
3 cups water
you can add sea salt if you want, but I leave it out for the baby.

Boil all ingredients. Simmer for 30 minutes uncovered. Let sit for 10 minutes covered. Spread out while hot on a flat surface (cutting board). Pop in the fridge. It will set.

Once it is cooled, cut squares and oan saute in a high heat oil like grapeseed. I swear with a little salt these things taste like hashbrowns or tater tots. Baby loves them, but I add some olive oil to the saute at the end.

Thanks for the cake recipe! I'll be using it in 2 weeks!

My Infertile Confessions said...

You're welcome!! I hope they love it as my boys did! :)

My Infertile Confessions said...

Oh good! Let me know how it turns out! Thanks for sharing the recipe! We will try it! :) The boys love Quinoa!

My Infertile Confessions said...

Thanks :) xo

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