There are certain events that help the early stages of motherhood transcend from surreal to real. Some more glamorous than others and some better left to the imagination. Turning one is one of the more obvious events. But what’s not so obvious is just how spectacular the feeling is, seeing your little one celebrate their first year of life. Again, there are certain things that solidify that feeling. For me, it was baking our little one’s first birthday cake.
Even after a long day of pre party decorating, it was still worth the effort. After all, isn’t late night birthday cake baking almost a rite of passage? I figured as much. So, until the cake was baked, cooled, iced and decorated I was staying up (and so was my husband). In my late night madness, I turned to Martha Stewart for a fail safe Carrot Cake Recipe, reinterpreting it to make a healthier version xx
A Healthier Carrot Cake
Inspired by Martha Stewart
2 1/2 cups wholemeal flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup desiccated coconut
1 teaspoon ground cinnamon
3/4 teaspoon sea salt
1/4 teaspoon ground nutmeg
6 tablespoons coconut oil melted
1/2 cup brown sugar
2 teaspoons pure vanilla extract
1/2 cup water
4 large carrots grated (approx 2 3/4 cups)
8 pitted dates chopped (not too sticky)
250g low fat creme cheese
2 tablespoons maple syrup
juice of half a lime
Preheat oven to 200 degrees. Butter 2 square baking pans and line with baking paper, then butter the paper. Dust with flour and tap out excess.
In a medium size mixing bowl whisk together flour, baking powder, baking soda, coconut, cinnamon, salt, and nutmeg.
In a small saucepan melt coconut oil, then transfer to a blender along with the sugar and beat together well, adding one egg at a time to the mixture. Then, add vanilla, water, carrots and dates and continue to beat until well combined, about 2 minutes. Reduce speed to low and add flour mixture.
Dividing mixture evenly, transfer into the two baking pans. Bake, until golden brown and a toothpick inserted into centers comes out clean, approx 30 minutes. Allow to cool in pans for 15 minutes. Then turn out cakes onto a rack and allow to cool.
In the meantime prepare the frosting by blending the creme cheese, maple syrup and lime juice for approx 1 minute. Place one cake on a serving platter and spread with frosting, then top with the other cake. Spread the remaining frosting over the top and sides of cake and decorate to liking. In keep with the Birthday theme, I used green and white coconut MnMs to decorate, but you could get as creative as you like xx