My Dad had a big day a couple weeks ago. He turned 65, retired and moved all in one day. Somehow, my sister, mother and I had failed to foresee this day coming and we had nothing planned in terms of celebration besides knowing that we’d go out for dinner. So, I took the Friday afternoon off (from what you may ask? hah. I keep busy) and made a cake. My sister requested “no funny business” and “just do something normal for once Kim”. And so I truthfully set out to do just that, to make a normal, white flour and white sugar Birthday cake. I don’t know what happened along the way, or how it ended up being sugar free…..and whole wheat…..with raw cashew icing. My eco/health conscience is so strong I think I lose friends because of it sometimes…..tough go for my family, they can’t unfriend me. hah.
I merged 2 recipes into one for this one and I’m quite proud of the esthetics of it all. I don’t know where I got the idea for using dried mango to cut little carrot triangles out of, but it must have been a brilliant post somewhere. I came across the little green christmas tree candies at the Bulk Barn and voila! Carrots. The Bulk Barn apparently only sells candy corn (those awful candies that look like carrots) around Halloween, and I’m glad that’s the case because it forced me to get creative. Why carrot cake? I don’t really know. I just know that we have killed my dad with Chocolate over the years, he doesn’t like things too sweet and I think he likes muffins. Solution: carrot cake, naturally.
I set out to find a winning carrot cake recipe, but in that search came across a winning recipe that happened to be sugar free and whole wheat.
It uses a lot of agave nectar and I even threw in a handful of raisins, so I figured it would be sweet. The yogurt glaze from the recipe wasn’t quite enough for me to decorate with, so I put it in the middle layer of the cake and then iced the top with a thick layer of raw cashew icing.
Check it out, home-grown carrots for this special man’s birthday cake! That odd shaped orange thing on the bottom left of the cutting board is a carrot that got super stumped by the clay-pack at the bottom of our raised beds so it grew a lil’ round.
But, after 30 min in the oven: amazing, cake! Icing with the cashew icing was awesome and easy. It is the perfect consistency to stick around and be thick and yummy.
And tadaa! Not bad for an amateur if you ask me! The “Definitely past half way” is an inside joke, but look at those dried mango carrots! They were my favourite thing about the cake.
And even though they knew it was healthy, they all loved it. To be honest, getting my father to eat some pure food and giving my diabetic-in-denial mother a treat without the sugar high is more important to me than buying their love with refined sugar and white flour. And they ate it all! Mission complete.