We have celebrated 3 little kid birthdays this past month and had a wonderful time making each day special. We like to keep things really simple around our house, but I still wanted to have some kind of special treat or cake for each child. I really wasn’t sure how to it was going to work out as we are starting GAPS, but all three treats turned out wonderfully!
Yesterday Jackson turned 5 years old!! I can hardly believe it…he is getting so big, yet still has that wonderful child-likeness that I love.
Here is the cake he requested for his birthday made from a version of Brenda’s awesome Coconut Flour Carrot Muffins:
Jackson’s Carrot Pumpkin Cake
1/2 c. coconut oil, melted
1/2 c. honey
1 Tb. Almond extract (or 2 Tb Vanilla extract)
1/2 tsp. sea salt
1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1/2 c. coconut flour
2 1/2 c. carrot pulp (leftover from juicer, or can use shredded carrots)
1 c. butternut squash (pumpkin, or any sweet squash will work), cooked
Preheat oven to 350*.
Grease two cake pans with coconut oil and set aside. Mix first eggs, oil, honey and extract on low with blender. Add salt, soda, cinnamon and nutmeg and mix again. Slowly add in coconut flour until it is fully incorporated. Gently mix in all of the carrot and squash/pumpkin and pour into pans.
Bake for 30-45 minutes until a toothpick comes out clean.
3 egg whites, room temperature
1/4 c. honey
Whip egg whites until soft peaks form. Meanwhile heat up honey to a rolling boil until when dripping drop into a cup of cold water it forms a small ball shape. Slowly and VERY CAREFULLY drizzle honey into egg whites while constantly mixing with blender.
Spread over cooled off cake. Put under broiler for a few minutes (watching constantly to prevent burning) to toast slightly and give marshmallow taste. And if you leave the frosting off, it could work as a great breakfast muffin…with some scrambled eggs on the side! 😉
Serve to one very happy five year old boy! =)