I am hoping I was not alone in my concern for finding a birthday cake for my baby's first birthday. The idea of tainting his pure body with food coloring, loads of sugar and gluten made me cringe. On the other hand, what's a birthday party without cake? Especially one as significant as the FIRST!
My criteria for an ideal first birthday cake was no sugar, no gluten, and must taste good. Once I began to look at recipes, I realized I was going to have to soften just a little. There was no PERFECT cake recipe out there and reflecting on the bigger picture of his diet....what harm was one experience really going to do?
In our house we don't eat dairy. We do minimal goat dairy products and cultured butter. We limit refined sugar. Although there is not signs of anyone having a gluten intolerance, we also limit gluten in the house. So with all these things considered this is how I created Sage's Carrot Cake Cupcakes w/ Goat Cheese Frosting.
Sage's Carrot Cake Cupcakes with Goat Cheese Frosting
Carrot Cake
2 cups gluten free baking mix2 1/2 tsp cinnamon
3/4 tsp salt
4 Tbsp butter, melted
1/2 cup dried dates, seeded and chopped
3 large ripe bananas, mashed
3 medium carrots, grated
1/4 cup unsweetened applesauce
1/2 cup plain yogurt (I used goat)
2 eggs beaten
Frosting
8oz soft goat cheese
1/2 cup softened butter
1 cup coconut sugar
1 tsp vanilla extract
Instructions
Mix the flour mix, baking powder , cinnamon, and salt in a medium bowl. In a separate bowl combine butter and dates. In a third bowl, combine bananas, carrots, and applesauce. Stir in the butter and dates mixture into the banana mix, and then add the yogurt and eggs. Add the flour mixture and stir just until everything is combined. Pour in to the cupcakes molds that have the papers in them. Bake at 350 for about an hour and 15 min or until you can stick a knife in them and it comes out clean. Remove and let cool. Combine all ingredients for icing and mix well. Then frost and serve. Store in the refrigerator if needed.
How to make gluten free baking mix
1 cup brown rice flour
1cup sorghum
2/3 cup potato starch
1/3 cup tapioca starch
1tsp xantham gum
Why I substituted conventional sugar for coconut sugar:
- Coconut sugar is non-GMO. GMO has been linked health issues such as infertility, immune issues, faulty insulin regulation and organ system issues- Coconut sugar is rich in vitamins. It contains a variety of vitamins including 12 of the essential vitamin B complex.
- It's unrefined.
- Coconut sugar is rich in amino acids. It contains 16 amino acids which are required to build proteins that are used throughout the body for the growth, repair, and maintenance of the body tissues, enzymes, and hormones.
-It's rich in minerals. Including potassium, magnesium, zinc, iron, boron, sulfur, calcium, and copper.
- It's low on the glycemic index. Coconut sugar has a glycemic index of 35-40. Conventional sugar is 58. Low glycemic foods lead to better glucose and insulin regulation.










