Yummy, Healthy (First) Birthday Cake

Posted December 1, 2012

UPDATE: December 2012

Ok. This recipe is amazing. For real. When I sift that spelt flour the cake comes out so fluffy and moist. Definitely a win with the whipped cream and cream cheese mixed for that lighter texture and the tangy flavor. Next time, I am for sure going for an actual cake rather than cupcakes to get more of those moist bites with no outside edge. (Can you tell I’m attentive to texture?) Now, of course, wheat isn’t the best thing for my family to eat on a regular basis, but wow are these cupcakes worth a quick jaunt off the beaten path. Although, that raw cheesecake link, in the resources below, takes you straight to bliss….

UPDATE: November 2012

For my daughter’s third birthday, I made these cupcakes with sifted sprouted spelt flour. They were the most delicious attempt at these cupcakes I have ever made. I went lighter on the spices, but the flour made the cupcakes absolutely delicious. Made the icing with cream cheese, butter and whipping cream–light and lightly sweetened. Perfect!

*****

My daughter’s second birthday is rolling around faster than I expect it. Plus, there are a number of almost one-year olds with fall birthdays. I thought it might be a good time to get out some good birthday cake recipes.

Unfortunately, I had compiled a ton of links in my old bookmark bar. Alas, they are all gone and along with them my recipe for Uma’s first birthday cake. Such a shame because that was some yummy cake! All I really remember is that I made chai carrot cupcakes for a November birthday, and they couldn’t have been a bigger hit with … the adults. I mean, the children ate some, but all the big people had to work hard to exercise some control. I think they tasted even better because they were only slightly sweet and I put tons of cardamon in, which I love.

I’m including a link to the recipe I think I followed, my actual ingredients as best I remember, links on egg/dairy/gluten free substitution and some other links to (first) birthday cake recipes, including raw cakes!

Chai Carrot Cupcakes (modified from Carrot Cake with Maple Icing)

Cake

2 cups whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

1 cup pure maple syrup

1 1/4 cups safflower oil

4 large eggs (egg replacements below–can’t remember what I used, sadly)

3 cups grated peeled carrots

2 tablespoons minced peeled ginger (fairly strong)

spices to taste (fairly strong) — cardamon (1 tsp), nutmeg (1 tsp), cinnamon (1 tbsp)….I suppose if adventurous you could use black pepper, clove, star anise or even fennel as your taste prefers…

Icing

10 ounces cream cheese (such as Philadelphia), room temperature

maple syrup to taste

1 tsp vanilla extract (optional)