I know the tradition is that on their first birthday you give your baby his first "sugar" or cake, but for me, I could not bear to feed something so harmful to our little guy. So my answer was to make a Raw Vegan Carrot Cake! The only "sugar" was in the sweetened condensed coconut milk.
It was super delicious, refreshing, creamy, crunchy, and a crowd hit!
I tweeked the recipes I found online and was really please with the results. The things I would've changed in the end:
1. Freeze frosting prior to layering cake in tins: This will make more defined layers and be more aesthetically pleasing.
2. Freeze OVERNIGHT instead of 5 hours. Especially in warmer climates! Our cake started to melt and loose shape within minutes in our 90 degree Hawaii summer weather!
RAW VEGAN CARROT CAKE:
10 cups Raw Carrots Shredded
2 cups Raw Almonds unsalted
3 cups pitted Dates
2 TBLS Cinnamon
2 TBLS Vanilla Extract
1 TBLS Sea Salt
1 TBLS Ground Ginger
1/4 Cup Lemon Juice
7 oz Coconut Whipping Cream, 1/2 can
5 cups soaked Raw Cashews
22 oz Coconut Whipping Cream, 2 small cans
22 oz Coconut Sweetened Condensed Milk, 1.5 large cans
Toasted Coconut Flakes