Last Sunday we celebrated the first birthday of my littlest man, Baby Teague. We had a teeny party, with just the four of us (and my sweet mom and sisters watching via webcam), after enjoying a nice day at the beach.
For his cake, I altered a recipe from this book (veganized it, and made it quite a bit healthier...). Here's the finished product:
Teague's Healthy Carrot Cake
1/2 cup (scant) sunflower oil
9 tbsp applesauce
3/4 cup unsweetened pineapple juice
3 cups spelt flour
1/3 cup wheat germ
1 tsp baking soda
3 tsp baking powder
1 tsp nutmeg
1 1/2 tsp cinnamon
3 cups grated carrots
1 8oz can crushed pineapple, well drained
Preheat oven to 350 F. Lightly oil 2 8" or 9" round cake pans. In a large bowl, combine the oil, applesauce and pineapple juice, and stir well to combine. To this, add flour, wheat germ, baking powder, baking soda, and spices, and mix well. Fold in carrots and pineapple. Divide evenly between pans, and bake for 35 minutes. Allow to cool, and then ice with creem cheese icing.
Creem Cheese Icing
1/2 cup apple juice concentrate
16 oz. vegan creem cheese
2 tsp vanilla extract
2/3 cup raisins
1 1/2 tsp agar agar powder
Combine 3 tbsp of apple juice concentrate with the agar agar powder, and stir until agar is dissolved. Set aside. Finely chop raisins using blender or food processor. Add remaining apple juice concentrate, creem cheese, and vanilla, and blend until smooth. Add agar mixture, and blend once more. Let rest for at least 10 minutes before using. Makes enough to frost one 8" double-layer cake.
I decorated mine with unsweetened coconut flakes. It was enjoyed by all.
Happy Birthday, sweet peanut.