Birthday Cake

Thursday, July 10, 2008

Today we celebrated Van's first birthday. He has changed and grown so much in this last year. We absolutely adore him and are so proud of his accomplishments. For his birthday we wanted him to have his very own cake he could make a mess out of (which he did). But we didn't want him to have all the sugar that comes with cake and frosting. So we made him a carrot cake frosted in whipped cream.
Nutrition Facts:
(whipped cream 25 cal/1g sugar per 2 tbsp, frosting 140 cal/20g sugar per 2 tbsp)

Carrot Cake

Serves: 14
Start to Finish: 2 hours, 15 min (not for the faint of heart)
Recipe By: Betty Crocker


1 1/2 cup of sugar
1 cup vegetable oil
3 large eggs
2 cups all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
3 cups finely shredded carrots
1 (8 oz) can crushed pineapple, drained
1/2 cup of shredded coconut
1 cup nuts, chopped (optional)


1. Heat oven to 350. Grease bottom and sides of a rectangular 9 x 13 pan with shortening and lightly flour. (Can also use two 8 x 1 1/2 round pans)
2. Beat sugar, oil, and eggs in large bowl with an electric beater on low speed for approx. 30 seconds.
3. Add remaining ingredients except carrots, pineapple, nuts, and coconut. Beat for 1 minute more.
4. Gently stir in carrots, pineapple, nuts, and coconut and pour into pan.
5. Bake for 40 to 45 minutes (for round pans - 30 minutes) or until an inserted toothpick comes out clean.
6. Cool on a wire rack completely for about 1 hour
7. Frost with cream cheese frosting. Store covered in the refrigerator.