Today we celebrated Sara’s first birthday with our closest friends, it was a warm, friendly get together with lots of good food and most importantly, great conversation. And, needless to say, Sara was very spoiled and got the attention she wanted with all the cards, phone calls, gifts, cards and friends who came over. I should probably not go into the whole, ‘I can’t believe she just turned 1’ but I can’t help it, it sometimes feels like she has been with us forever and sometimes it feels like she was born yesterday. It’s not always a smooth ride; we go through the bumps and make sure to focus on the rest. She certainly has filled our lives with more joy, laughter and fun than we could have ever imagined. Happy Birthday Sara!
Now, since this is a food blog, I should probably at least mention something about the cake, daddy and I made a simple carrot bread, we chose carrot bread rather than a cake with lots of icing and food coloring because we wanted her to enjoy her first birthday cake without worrying about potential allergies and she did enjoy it, maybe even a little too much!
This carrot bread is loaded with carrots, it’s not too sweet and has a tender moist crumb, and it’s also dairy free. I posted the zucchini version of this recipe over the summer; I prefer the carrot one in the winter. Ms. Beranbaum recommends making the bread 24 hours ahead of time so the flavours have a chance to meld and the moisture gets distributed. Carrots are mostly water, so to make up for the small amount of flour and the large quantity of carrots, raisins are used both to sweeten and to absorb the moisture. The somewhat dry raisins become plump and juicy by the time you taste the cake.
- 1 ½ cup + 1 ½ tbsp all-purpose of whole wheat pastry flour plus more for the pan
- ½ tbsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- 3 eggs
- ¾ cup turbinado sugar
- ¼ cup oil plus more for the pan
- ¼ cup apple sauce
- 3 ½ cups coarsely grated carrots
- 1 cup raisins
Preheat oven to 350F. Grease and flour a loaf pan, tap out the excess, set aside. In a large bowl, mix the eggs and sugar with a whisk, add the apple sauce and oil, sift the dry ingredients directly over the eggs, mix to combine, fold in the grated carrots and raisins with a spatula. Pour the batter into the loaf pan and bake for 55-60 minutes or until a skewer inserted in the middle of the bread comes out clean. Let it cool in the pan and wrap in plastic wrap until ready to serve.