The moment you’ve all been waiting for…CAKE SMASH!
And if you missed the post on Liam’s first birthday, you can find it here.
Don’t forget to hydrate! We learned that from Liam’s aunt BZ, who learned from experience that the birthday boy will get fussy if he’s thirsty from all that sugar.
Also, if you were wondering, I got Liam’s cute tie and bloomer (a.k.a. diaper cover) at a local children’s store, Little Lambs and Ivy II.
Now for the birthday cake…which I tasted after Liam smashed it and it was FABULOUS! I’m going to have to make it again!
Whole Grain Carrot Smash Cake
adapted from Nuture Baby
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour (plus extra for dusting the pan)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup brown sugar
- 2 large organic eggs
- 2 small-medium apples, peeled and diced
- 1 cup canola oil/coconut oil/butter
- 5 small-medium carrots, washed, stems cut off, and cut into small chunks
- 1/2 cup orange juice
- 1 teaspoon vanilla extract
- (frosting) 1/2 stick (1/4 cup) unsalted butter, room temperature
- (frosting) 1/2 cup plain full-fat Greek yogurt
- (frosting) 1/2 teaspoon vanilla extract
- (frosting) 6 cups powdered sugar
- Preheat the oven to 350°F. Spray three 6-inch round cake pans with canola oil and dust with all-purpose flour, discarding any extra flour.
- In a large bowl, combine the whole wheat flour, all-purpose flour, baking soda, cinnamon and nutmeg. Set aside.
- In the bowl of your stand mixer with the beater attachment, beat the brown sugar and eggs until foamy and thoroughly beaten.
- Meanwhile, in your blender (I use a Blendtec) or food processor, purée the apple slices and canola oil together. Pour into the beaten eggs/sugar of your stand mixer.
- Next, purée the carrots and orange juice together. Pour into the beaten eggs/sugar mixture of your stand mixer.
- Add in the vanilla extract to your stand mixer and beat on low until all of the wet ingredients are combined.
- Pour the dry ingredients into the wet ingredients of your stand mixer and stir until just combined.
- Equally separate out into your cake pans (about 1 1/2 cups of batter per pan).
- Bake for 20-30 minutes, until a cake tester comes out clean.
- Allow the cakes to cool for a few minutes in the pan before flipping out onto a cooling rack to cool completely.
- Meanwhile, to assemble your icing, beat butter, yogurt and vanilla extract together until combined. Add in the powdered sugar until combined.
- Assemble the cake and decorate as desired.
Note: I only had one cake pan, so I evenly poured the batter into three bowls and baked them one at a time.