This recipe comes from "What To Expect, The First Year"
First Birthday cake
275 g Thinly sliced carrots
600 ml apple juice concentrate
225 g raisins
285 g wholemeal flour
75 g wheatgerm
2 tblsp low sodium baking powder
1 tblsp cinnamon
60 ml rapeseed oil
2 whole eggs
4 egg whites
1 tblsp vanilla extract
125 g unsweetened apple puree
pre-heat oven to 180 degrees C.
line 2, 23 cm square cake tins, with grease proof paper and grease.
Combine carrots and 270 ml juice concentrate in saucepan, bring to boil then simmer gently covered for 15-20 mins (until tender)
Transfer to blender and puree till smooth, add raisins and process till finely chopped.
Allow to cool.
Combine flour, wheatgerm and baking powder. Add 300 ml of remaining juice, oil eggs and egg whites and vanilla. Beat until well mixed. Fold in carrot mix and apple puree. Divide batter between tins.
Bake until a knife inserted in the centre of the cake comes out clean (35-40 mins). Allow to cool briefly in the tins then turn onto wire rack to finish cooling.
Frost with cream cheese frosting (still layers together with half the frosting and use the rest to top the cake)
Cream Cheese Frosting
120 ml Apple juice concentrate
45 g Cream Cheese (at room temp)
2 teaspoons Vanilla extract
75 g finely chopped raisins
1.5 teaspoons Unflavoured gelatin
Process all but 2 tblsp of Apple concentrate with cream cheese, vanilla and raisins (Use a blender or food processor) Set aside.
Stir gelatin into remaining juice concentrate in a small saucepan. Allow to stand to soften for 1 min. Boil over a medium heat, stirring to dissolve gelatin. Beat gelatin into Cream Cheese Mix until well blended. Cover and refrigerate until frosting begins to set (30-60 mins)
Use to frost the cake.
(A bit of a faf, but at least its baby friendly!!)
originally posted by alison toms mum
