Join Date: Nov 2002
Location: Central Coast, California
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Here's my carrot cake recipe:
This is our favorite cake. It is moist and flavorful and just sweet enough. It’s perfect for baby’s first birthday. Use Ener-G Egg Replacer if baby is not eating eggs yet.
2 eggs, beaten
1/3 cup maple syrup, honey, or brown rice syrup
1/3 cup plain yogurt
1/4 cup oil
1 3/4 cups crushed pineapple, drained
1 1/2 cups grated carrots (about 3 carrots)
2/3 cup minced walnuts, almonds, or pecans (optional)
1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Preheat oven to 300º. Oil a 9-inch springform pan. Beat together eggs, sweetener, yogurt, and oil until smooth. Stir in pineapple, carrots, and nuts. In separate bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, and nutmeg. Stir flour mixture gently into carrot batter. Pour batter into pre-pared pan.
Bake 60 to 70 minutes, or until knife inserted in center of cake comes out clean. Frost cooled cake with Pineapple-Yogurt Frosting (recipe follows) or Cream Cheese Frosting (page 114).
Yield: 8 servings
Note: Crushed pineapple comes in 20-ounce cans con-taining approximately 2¼ cups pineapple. Save the remaining 1/2 cup pineapple to use in the frosting.
When the liquid or whey is drained from yogurt, it becomes firm like cream cheese. Mixed with fruit, you have an easy, sugar-free frosting.
16 ounces plain yogurt
1/2 cup crushed pineapple, drained
2 tablespoons unsweetened coconut flakes
Line a colander with several layers of cheesecloth. Place a dish underneath to catch drippings. Pour yogurt into center of colander. Let yogurt drain in re-frigerator overnight.
Place yogurt cheese in bowl. Gently mix in the pineapple. Spread frosting over cooled cake. Sprinkle with coconut.
Yield: 2 1/2 cups
Note: You can substitute 8 ounces cream cheese for the yogurt cheese if desired.
Cream Cheese Frosting
In food processor or mixer, beat 8 ounces cream cheese, 1/2 teaspoon pure vanilla extract, and enough apple juice concentrate or juice to create a frosting consistency with a slightly sweet taste. Maple syrup or honey also work well.
Yield: 1 cup
And there is nothing wrong that your child eats eggs. I just put that in because some parents haven't introduced eggs at 1 year.
Cathe Olson, author The Vegetarian Mother's Cookbook, Simply Natural Baby Food, and LIck It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.