Tuesday, February 21

wee's 1st birthday healthy vegan carrot cake muffins


In just a few weeks we'll be celebrating our wee wild one's 2nd birthday. Hard to believe another year has already gone by + my beautiful baby boy is now a fun, giggly toddler.  

Recently a few friends have asked me to share a healthy first birthday cake recipe. For our wee's first birthday, I made him mini vegan carrot cake muffins smothered in homemade organic whipped cream + topped with fresh strawberry hearts. 

This recipe is sugar, egg + dairy free, and made from 100% whole grains – perfect for wee ones yet to be introduced to eggs or sugar. And the mini muffins are just the right size for little hands. 

They were a big hit with the wee, and made for some great smash pics. Here is the recipe and a few snapshots from the day. 

little wee's 1st birthday ring, with a kangaroo and fish for our travels to Australia, lucky 4-leaf clover for his birthday in March, and a tree to represent his love of nature. 
i filled the rest of the ring with shells, rocks + crystals collected on our adventures. 

in true perfectionist/procrastinator style, I was up till midnight sewing his felt Waldorf birthday crown...
red, his favorite color, with green oak leaves and hearts for my little nature boy.

we had a great day celebrating our wee one with family and a few of our closest friends, from the morning lighting of his birthday ring and 1st swim lesson, to a beautiful naming ceremony
where he was blessed and welcomed by all. 

healthy sugar free organic vegan carrot smash cake for baby, 
champagne + chocolate decadence cake from Popovers for the adults. 
because somehow we made it through the first crazy, wonderful year together :)


healthy vegan carrot cake muffins
makes 24 mini-muffins 

ingredients:
  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch sea salt
  • 1 1/4 cup water
  • 1 cup currants
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup organic carrots, grated
  • 1/2 cup organic sugar-free applesauce

directions: 
  1. Preheat oven to 375ยบ F.
  2. Line mini-muffin trays with foil cups.
  3. In a large bowl, whisk together all of the dry ingredients. Fold in the grated carrot and applesauce. 
  4. Scoop the batter into baking cups and bake for about 10 minutes, or until done. Transfer to cooling rack and cool completely.
notes:
Muffins are done when a toothpick or kn inserted near the center comes out clean. 

I like to top them with unsweetened homemade organic whipped cream and strawberries, but you could also use unsweetened greek yogurt or coconut milk whipped cream for a delicious non-dairy alternative. 

4 comments:

  1. Love this idea! I am using it for my little man's first birthday coming up. Do you think I could sub raisins for the currants? I am going to try! Thanks for the coconut whipped link too!

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  2. Searching for vegan smash cakes for my twin's first birthday next month and came across this. Love the recipe AND love the felt crown! Any suggestions on how a non-crafty person can make something like that? Or, should I just head on over to Etsy? :)

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    Replies
    1. Yes!!! It's so easy. And fun too. i freehand the designs on paper, then cut them out of felt & hand sew using a whip stitch. Simple simple. Only takes 2 pieces of felt & a bit of elastic for the back. Happy birthday to the twins!

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    2. Sorry, posted too quick. I use two pieces of felt for the crown, then scraps for the decorations & letter. Just made a few more... will try to post up for inspiration.

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