When I started thinking about Everett’s first birthday I couldn’t help but be consumed by the cake. Should I make something sweet or more healthy? Will he still like it if it’s made with carrots and apple sauce and how can I make a cute mini cake?? I finally landed on an idea for a low sugar carrot cake for my baby’s first birthday cake. And lucky for me, because it would have been a little embarrassing otherwise, he loved it and completely dug into his cake!
I literally can not believe its already been a year! I can only compare this year to the feelings you get when it’s late at night and your desperately trying to keep your eyes open to watch a show you’ve been wanting to see. I did not want to miss any little detail of his first year, but many times I found myself in a bit of a fog (read more about that here). Every little change, sound, movement or interaction, I wanted to experience with full attention, yet the year sweeps past you and you can hardly recall all of the details.
From this year I will always treasure memories of his sweet noises, from a cooing baby, to a babbling little toddler; his giggles that make his belly jiggle, how much he loves to knock down blocks and turn the pages of a book himself, the long walks we would take, singing him to sleep,
waking up to him pulling on my nose and sticking his fingers in my mouth, watching him eat his first foods, understanding his first word “hi,” and watching him wave to every stranger and friend.
Everett is a joyful, spirited child who loves being around people, loves exploring, and loves his dog Henry. He enjoys when I take a break from cooking to dance around the kitchen with him and when I place his stuffed animals in random places around his room so he can go find them all. He splashes around in the bath and investigates every knob and handle around the house.
I could watch him grow and learn all day, if only I could keep my eyes open and alert for that long.
This first year was a gift and every day following will be too.
To celebrate our sweet boy’s birthday we had a grand party with cocktails, hors d’ourves and plenty of cake for the adults too. I made this classic birthday cake as well as a chocolate cake with caramel frosting so everyone had their fill of cake!
For his cake, I made a low sugar carrot cake with a raw cashew cream icing. I used a trusty Hamilton Beach stand mixer for the job and a food processor for the cashew cream frosting. I topped it with a little chocolate icing using leftover frosting from the adult cake, just in case he needed a little enticing to get into it (and what’s a first birthday without having chocolate all over your face!).
It was a perfectly whimsical and joyful party, in perfect image of our boy Everett!
A low sugar, no butter, carrot cake recipe for a Baby's First Birthday Cake.
- 3/4 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 tablespoon baking soda
- 1/4 tablespoon cinnamon
- 1/4 teaspoon ginger
- 1 egg
- 1/4 cup sugar
- 1/4 cup oil (olive oil)
- 2 tablespoons apple sauce
- 1/4 tablespoon vanilla extract
- 1/3 cup carrot, shredded
- Preheat oven to 350 and line the bottom of 2 4.5 inch ramekins or 1 6 inch round cake pan with parchment. Then grease the pans.
- Sift all dry ingredients, flour to ginger, in a bowl. In a mixer beat egg and sugar. Add in oil slowly. Beat the egg/sugar mixture on high for about 5 minutes (mixture should increase to almost double in size). Add in apple sauce and vanilla. Using a spatula, fold in dry ingredients then fold in carrots. Bake at 350 in 2 4.5 inch ramekins or 1 6 inch round pan or cupcakes for about 25 minutes or until a toothpick comes out clean (cupcakes will bake in less time). Let cool then frost with Cashew Cream Icing
I used 2 4.5 inch ramekins but you could also make this into cupcakes or bake in a 6 inch round cake pan.
- 3/4 cup raw cashews, soaked 2-3 hours and rinsed
- 2 tablespoons coconut oil, melted
- 3 tablespoons raw honey
- 1 teaspoon vanilla
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- 2 tablespoons water, as needed for blending
- Combine the first six ingredients in a high-powered blender or food processor, and blend until smooth and creamy, adding water as necessary to facilitate blending.
- Transfer the frosting to a jar or bowl and chill in the freezer for at least an hour, to allow the icing to thicken. The longer it chills, the thicker it will get!
this makes enough to cover the mini carrot cake with some leftover
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