One whole year has passed of family life with you in it. And heck, you are the coolest little dude we know.
You point excitedly, wave generously, yell randomly, smile wildly, giggle at your sister, huff at the cat, & explode with a “DA!” when you see your Dad.
Your birthday also feels like a graduation from the ‘parents of a baby’ stage. It’s a new era! You may still be ‘waking in the night’, but who gives a rip when that means a cozy snuggle with you?! Sleeping is overrated.
So happy birthday Little Badger. Bring on the moments yet to come.
We’re ALWAYS grateful to God that you’re our wee man ❤
This cake I improvised the day before the little dude’s party. And thankfully it was a grand success! I’ve rebaked it since and it’s always worked a treat 🙂 It’s grain-free, nut-free (perfect to pop in the kindy snack box for our older girl), and easy to make dairy-free if that’s what you need.
Note: I doubled the recipe and made two layers for his party (plenty to feed a big crowd!) and iced with a cream cheese centre and dark chocolate ganache topping. If you require a dairy-free alternative to cream cheese try this one here 🙂
Orange, Carrot & Poppyseed Cake (makes 1 layer of 22cm cake)
2 large carrots (approx 200-250g)
3 tbsp coconut sugar
1 tbsp honey
2 tbsp butter or coconut oil
4 tbsp coconut flour
1 tsp cinnamon
1/4 tsp salt
1&1/2 tbsp poppy seeds
1 tsp baking soda
Place the oranges (whole) in a pot and cover with water. Bring to the boil then simmer for 45mins until very soft. Drain off the water and set aside.
Preheat oven to 160’C. Grease a 22cm round cake pan (or whichever pan you decided to use) and line the base with baking paper.
Peel and roughly chop the carrots (in big chunks) into your food processor. Process until the carrots are finely chopped.
Add the boiled oranges to your food processor and process until they’re well broken down.
Add the coconut sugar, honey, butter or coconut oil, eggs, coconut flour, cinnamon, and salt. Blend until it is well combined (you may need to scrape down the sides with a spatula and blend again).
Tip in the poppy seeds and baking soda. Give a quick blitz to disperse well throughout the mixture.
Spoon into your prepared pan.
Bake for 40-50mins or until golden brown and slightly springy to the touch.
Cool in the tin for 10mins before turning out onto a wire rack.
Cream Cheese Icing:
200g full-fat cream cheese
1 tbsp pure maple syrup
1 tsp fresh lemon juice
Whisk all ingredients together in a stand mixer until smooth. Spread over the cake.
Check for a dairy-free option here
Dark Chocolate Ganache:
4 tbsp cream or full-fat coconut milk
100g dark chocolate (either 72% Whittakers Dark Ghana or 90% Lindt are great here depending on your preference)
Heat the cream or coconut milk in a small saucepan until steaming (but not boiling). Remove from the heat and immediately add the chopped chocolate. Sit for a couple minutes to heat then gently whisk together until you have a smooth glossy mixture. Spread over the cake.
Top with a little extra grated chocolate for a soil-type look