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Matteo’s First Birthday Cake

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can’t believe my little baby is ONE!

made him this cake for his birthday. he loved it! I did too – it was really yummy. I used the left over batter to make some muffins and will definitely be making them again. the frosting however was just OK, I found it to be way too sugary. I had to make some modifications to not use any dairy or soy in it due to his food intolerance’s. also the recipe is meant for you to make two cakes, put a layer of frosting in between the two cakes and then cover it with frosting. a layer cake. I just made one cake and some muffins.

adapted from NutureBaby

Carrot Cake

Butter (for greasing cake pan) – used Earth Balance soy free
All purpose flour

Dry ingredients:
1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Wet ingredients:
1 cup brown sugar
2 large eggs, preferably organic
1 cup apple puree, or unsweetened applesauce (used unsweetened applesauce)
1 cup shredded carrots
1 teaspoon vanilla
1 cup canola oil
½ cup freshly squeezed orange juice or water (used water)
Orange zest (optional) (omitted)

Preheat oven to 350 degrees and grease (with butter) and flour 2 8X8 or 9X9 metal cake pans. (I used a tiny tiny pan my friend Laura lent me, I think it was probably a 6 inch springform pan?)

Sift all dry ingredients together in large bowl and set aside.

In mixing bowl, combine sugar and eggs and mix on high until fluffy. Add additional wet ingredients and blend together until well combined. Add dry mixture; blend for about 2 minutes until smooth.

Divide mixture evenly between two cake pans. Tap sides of cake pans to ensure air bubbles are gone. Bake for 30-32 minutes until a toothpick inserted in the cake’s center comes out clean. Cool completely on wire rack.

Once cooled, frost cake layers with vanilla yogurt frosting, recipe as follows.

Vanilla Yogurt Frosting

6 cups powdered sugar1/2 cup plain* or vanilla organic yogurt (we recommend Greek yogurt for       thicker consistency) (I used plain so delicious dairy free/soy free coconut milk yogurt)
1/4 cup (1/2 stick) unsalted butter, softened to room temperature (Earth Balance soy free)
½ teaspoon cinnamon
Pinch kosher salt (optional)*If using plain yogurt, add ½ teaspoon vanilla extract

Combine all ingredients into mixing bowl; mix until smooth and creamy. Frost cake and refrigerate. Serve cake chilled or at room temperature.

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