So here’s the thing about Harper. The girl loves food. But not just any food. She likes food with deep, complex flavors. I know what you’re thinking. She’s 1. I know, but the thing is, she really does. Falafel with Tahini Sauce, Coconut Curry, Blueberry Waffles with Almond Butter. She has good taste, right?
But this post is about cake! I know, I know. I’m going somewhere with this, I promise. So for her 1st birthday cake, I knew I had to make something good. A regular cake would just not do. Pretty sure I spent weeks researching and talking to my husband about what kind of cake I was going to make (who am I?) After many nights on Pinterest (the struggle is real) I finally decided on a Carrot-Coconut Spice Cake with Maple Cream Cheese Frosting. To say that Harper liked the cake would just be life’s greatest understatement.
Carrot Coconut Spice Cake
- 1 cup Organic All-Purpose Flour (I like Bob’s Red Mill)
- 1 & 1/2 cups Organic Whole Wheat Flour (not pastry flour)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 & 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 ground nutmeg
- 1/4 tsp ground allspice
- 8 tbs (1 stick) Organic Unsalted Butter, melted
- 1/2 cup Organic Grade B Maple Syrup
- 1/2 cup Organic Honey
- 1 cup Organic Unsweetened Applesauce
- 3 Organic or Local Eggs
- 2 tsp vanilla extract
- 3 cups Organic Grated Carrots (I used a box grater)
- ½ cup Organic Shredded Unsweetened Coconut
Maple Cream Cheese Frosting
- 4 tbs Organic Unsalted Butter, at room temperature
- ¼ cup Organic Grade B Maple Syrup
- 8 oz. Organic Cream Cheese, at room temperature (I used Organic Valley)
- Preheat oven to 350F
- Grease your cake pans with softened butter and dust with flour. Shake the excess flour out. I used 6-inch and 4-inch springform cake pans. This cake would also work in 2 8-inch pans (springform pans are not necessary).
- Dry Ingredients: In a large bowl, whisk the flours, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice until combined. Then set aside.
- Wet Ingredients: In a different large bowl, whisk together the melted butter, honey, maple syrup, applesauce, eggs, and vanilla. Note: be sure the melted butter has cooled before combining it with the eggs. Otherwise you risk scrambling the eggs.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently fold from the outside in with a rubber spatula until combined. Gently stir in the grated carrot and shredded coconut until just combined. Allow the batter to rest for about 10 minutes.
- Pour the batter into the pans and then gently tap the bottom of the pans on the counter to release any air bubbles.
- Bake for 35 – 40 minutes until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the frosting. In a stand mixer with the paddle attachment (or with a handheld mixer) beat the softened cream cheese and butter until combined. Add the maple syrup and beat until combined. Allow baby to lick the beaters (it is her birthday!)
- When the cakes are done, allow them to cool in their pans for about 30 minutes. Gently release them from their pans and allow to cool on a wire rack until completely cool.
- Frost the cake however you like! If you want more frosting, I suggest doubling the frosting recipe. Store the cake in the fridge. Note: this cake can be made a day in advance and also tastes better as it sits.
This recipe was adapted slightly from Live Simply
Did you do a smash cake for your baby’s 1st birthday? What kind of cake did you make? Or just thoughts on cake in general? Mmm cake.
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