I knew I wanted to let Connor smash up his very own little cake on his first birthday but I also knew I did not want him inhaling pure sugar. Not yet anyway. Not when he didn’t know the difference. I couldn’t validate that even if it was his birthday. So I went on a search for the most sugar free version of a cake I could possibly find and once again Ruth Yaron’s Super Baby Food book came to my rescue… I decided to make a carrot cake with mock cream cheese frosting.
To create Connor’s mini cake I decided to pick up one of these small circular molds at the closest arts & crafts store, Michaels for a few bucks.
I made the whole amount the recipe asked for but just filled this mold (above) up about 3/4 the way and then cooked the rest in a regular baking pan you would normally use. But you could also easily just cut the recipe in half and that would be enough to make 1-2 smaller, kid size molds similar to the one above.
For the carrot cake: (for reference – amount of ingredients below are based off filling a 9×13 baking pan)
Preheat oven to 350. Grease and flour pan. In large bowl, mix ingredients in this order:
- 2 beaten eggs
- 1/2 olive oil
- 1/2 cup honey
- 1/2 teaspoon cinnamon
- 1 1/4 cup grated carrots (i didn’t have a grater so I just cut them up super small)
- 1 1/4 cups whole wheat flour
- 2 teaspoons baking powder
Bake 25-30 minutes
For Mock Cream Cheese Frosting:
- 2 cups ricotta cheese
- 3 tablespoons honey
- 1 teaspoon vanilla
Whip until smooth in blender and chill in refrigerator immediately. When cold use as frosting. I just scooped it into a ziploc baggie, cut a hole in the corner and squeezed it through to put the frosting on.
You can always add nuts to it but I opted not since I was giving it to Connor. Of course, you know me, I picked up all natural, organic versions of those ingredients as well. I topped it with some sprinkles just to give it that birthday feel and of course a “1″ candle I picked up at Michaels too.
Easy peasy! Next all there is to do is….
pssst… have you voted on top baby blogs lately? thanks for all the support!