A Farm Fresh Breakfast Party with Carrot Cake

Please excuse the over exposure. The birthday girl was ready for cake and I didn't have time to change my settings!

 We celebrated my daughter's 3rd birthday this morning by having our closest friends and family over for a Farm Fresh Breakfast. Although it may seem a little unorthodox to have a breakfast birthday party, it ended up being perfect for us!  Sophia is on a major waffle kick right now. She is loving waffles with butter and maple syrup almost every day of the week. I wanted to make sure that her party was very representative of her personality. What better way to showcase her individuality than to serve her favorite food of the moment? I also of course needed an excuse to use the adorable berry baskets that I ordered from Etsy. Remember when I mentioned my obsession with berry baskets? Yeah, I wasn't kidding. I came up with the adorable color scheme of red and teal; representative of strawberries in a teal berry basket. The overall theme of the party was "Farm Fresh", meaning, I wanted everything to look like it came straight from a farm.
Aren't the berry baskets just precious? I really do love them.
I made the farmer's market sign using rotting wood from our old fence.
We are on day 27 of our 30 day challenge right now. Just because it was my daughter's birthday did not mean I was going to let us cheat. We made a commitment for 30 days and we are sticking to that commitment come rain or come shine! Everything on our menu was 100% unprocessed and delicious. Our menu was as follows: Whole grain waffles, crustless spinach quiche, strawberries and blackberries, natural Applegate Farm's sausage and bacon, orange juice, organic milk, coffee.

Just because we are eating unprocessed foods does not mean that we aren't eating birthday cake. What's a party without cake? While I was planning the party, I knew that I wanted to make a cake that was low in sugar and sort of appropriate for breakfast. My mom suggested a carrot cake, and so I started experimenting in the kitchen. I have been trying very hard to reduce the amount of wheat in our diet because I believe wheat to be highly inflammatory and possibly a huge underlying cause of my daughter's eczema. With a little help from my mom, I was able to create a recipe using primarily almond flour. Almond flour is a great wheat alternative for those who cannot tolerate wheat/gluten. Although it is great for baking, it is much more course than wheat (see photos below) and therefore, when baking with almond flour, you typically need to use more eggs to keep ingredients from becoming too dry.

Almond Flour is pictured on the left, wheat flour on the right.
There is nothing I love more than letting Sophia help in the kitchen. There is something so precious about those tiny hands stirring a spoon. She was elated when I asked her to help make a birthday cake for her friends. I find that continually allowing her to help in the kitchen makes her much more excited and eager to try new foods.  I realize that this batter looks somewhat disgusting. Just try to trust me when I tell you that the cake will be delicious. Don't judge a cake by its batter ;)
 This cake is much lower in sugar than most cakes, and therefore I think it is very appropriate to serve as a breakfast item if you should choose to do so. Not all sugar is created the same. (More about that later). Because this cake is only sweetened with honey, it will not cause any abrupt spikes in blood glucose levels the way that refined white sugar does. If you do choose to try the recipe, please let me know what you think. Is there anything you would do differently? Enjoy!

Carrot Cake with Honey Cream Frosting
Serves 10-12

1/4 cup whole wheat flour
1 3/4 cups almond flour/meal
1 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tbsp vanilla
3/4 cups honey
3/4 coconut oil
4 eggs (organic)
2 cups grated carrots (organic)
1 1/4 cups unsweetened crushed pineapple (drained)
1/2 cup raisins (soaked in hot water)

Honey Cream Frosting:
16 oz cream cheese (organic)
1 pint whipping cream (organic) (whip until peaks form)
1 tbsp maple syrup
2 tbsp honey
2 tsp vanilla

Preheat oven to 350. 
Add dry ingredients in large bowl and mix. Add egg, honey, and oil. Mix thoroughly with electric mixer. Using spoon, stir in remaining ingredients. Transfer batter to two greased 9 inch round cake pans. Bake for 25-30 minutes.* To make the frosting, beat cream cheese, honey maple syrup, and vanilla until smooth. Gently fold in the whipping cream.
*After cakes have cooled for a few minutes, use extreme caution when flipping them onto cooling rack. The cakes will fall apart if you try to rush. Take time to slowly scrape the sides of pans with a butter knife to keep the cakes from sticking or falling apart.

Kelsey  – (June 2, 2012 at 10:13 PM)  

That cake sounds heavenly! Looks like such a cute party!!

Corinna  – (June 2, 2012 at 11:31 PM)  

The cake was SO good! I want to make it now!

Allison  – (June 6, 2012 at 4:56 AM)  

Thank you for sharing your cake recipe. Carrot cake is a favorite in our house. We are not GF, but I like to try different types of flours because it gives interesting texture and flavor to baked goods.
I'm going to try your recipe this weekend. I LOVE that you used no powdered sugar in your icing.

I'll let you know how it comes out!

Delia  – (June 6, 2012 at 4:54 PM)  

Allison, I am so glad that you are planning to try the recipe. I have only made it once. It tastes amazing, but be VERY careful when you flip it out of the pan. Mine fell apart just a little bit. I was still able to salvage it and frost it. Let me know what you think!

Mommy the Milk Wagon  – (May 21, 2014 at 6:06 PM)  

We are doing a Farmers Market Theme for our daughter's birthdays this year and love your ideas! Do you think this cake would work as mini cupcakes?

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