Earlier this year, we celebrated my daughter's first birthday and this carrot smash cake was the perfect addition to the festivities!
If you're searching for a healthy, toddler-friendly smash cake for your little one’s first birthday, look no further. This raw vegan carrot cake smash cake is packed with natural sweetness, wholesome ingredients, and no refined sugar. It is a hit for both parents and babies alike. It's easy to make, allergy-friendly, and loaded with nutrients—ideal for a memorable first birthday smash.
When it comes to our little ones, we all want to provide the best and healthiest options. Traditional cakes often contain refined sugars and additives, which aren’t ideal for a growing baby. This raw vegan carrot cake is made with all-natural ingredients like carrots, dates, and nuts, making it a nutritious and delicious alternative. Plus, it's free from dairy, eggs, and refined sugar, so it's perfect for any little one with dietary restrictions or allergies.
Key Ingredients for the Raw Vegan Carrot Cake
This raw carrot cake uses simple, wholesome ingredients that are easy to find:
- Carrots: Fresh, organic carrots are the base of this cake, providing natural sweetness and nutrients.
- Dates and Sultanas: Medjool dates or sultanas add natural sweetness and help bind the cake together.
- Nuts: Cashews are perfect for making a soft, creamy frosting, and are packed with protein and healthy fats.
- Oat Flour: Oat flour gives some texture and helps the cake hold together. You can also use shredded coconut for an equally lovely texture and tropical flavour that kids love.
- Cinnamon & Nutmeg: A touch of these spices adds warmth without being overpowering, perfect for introducing new flavours to your toddler.
How to Make the Raw Vegan Carrot Cake Smash Cake
This cake is super easy to make and requires no baking! Here’s a step-by-step guide:
1. Prepare the ingredients: Start by finely grating the carrots and pitting the dates (if using dates). If your dates/sultanas are a bit dry, soak them in warm water for 10-15 minutes to soften then drain and squeeze out any excess liquid.
2. Blend the Base: In a food processor, blend the sultanas/dates and chia seeds until they form a sticky mixture. Add the shredded carrots (squeeze out any excess liquid), oat flour and mixed spice (cinnamon/nutmeg), and blend until well combined.
3. Shape the Cake: Press the mixture into a small springform pan or shape it by hand into a mini cake. The texture should be firm enough to hold together but soft enough for little hands to dig into!
4. Chill: Place the cake in the fridge for at least 1-2 hours to allow it to set.
Frosting Ideas
A smash cake isn't complete without some sort of "frosting" for your baby to enjoy. Here are a couple of vegan options:
- Coconut Cream Frosting: Chill a can of coconut milk overnight, scoop out the thick cream, and whip it with a little vanilla extract.
- Cashew Frosting: Blend soaked cashews with a bit of maple syrup or dates, coconut oil, vanilla extract and lemon juice until smooth and creamy.
Tips for the Perfect Smash Cake Experience
- Keep it Simple: Babies love exploring textures, so there’s no need for elaborate decorations. A sprinkle of shredded coconut or a few berries on top is plenty.
- Allergy Considerations: Make sure to check with your paediatrician if you’re introducing nuts for the first time.
- Capture the Moment: Place the cake on a large mat to catch the mess, and get your camera ready—these moments are priceless.
Why This Raw Vegan Carrot Cake is Perfect for Toddlers
This raw vegan carrot cake is soft, easy to smash, and free from common allergens, making it an ideal first birthday cake for your toddler. The natural sweetness from the dates/sultanas and the nutrients from the carrots and nuts mean your baby can enjoy their special moment without the sugar rush that comes from traditional cakes. Plus, you’ll feel great knowing you’re giving your child something healthy and nourishing on their big day.
Your baby’s first birthday is a magical milestone, and finding the right smash cake is part of the fun. This raw vegan carrot cake is the perfect way to celebrate—it's healthy, easy to make, and absolutely adorable. Give it a try, and let me know in the comments how your little one enjoyed their smash cake experience.
Ingredients
(Makes one 4" cake)
For the cake:
3 carrots, peeled
3/4 cup sultanas or dates, soaked
1 tbsp chia seeds
1/2 cup oat flour or almond flour
1 tsp mixed spice (cinnamon, nutmeg, clove)
For the cashew cream frosting:
1.5 cups cashews, soaked overnight and drained
3 dates, soaked
1 tbsp coconut oil
Juice from 1 lemon
1/2 tsp vanilla extract
8 tbsp coconut milk
3 carrots, peeled
3/4 cup sultanas or dates, soaked
1 tbsp chia seeds
1/2 cup oat flour or almond flour
1 tsp mixed spice (cinnamon, nutmeg, clove)
For the cashew cream frosting:
1.5 cups cashews, soaked overnight and drained
3 dates, soaked
1 tbsp coconut oil
Juice from 1 lemon
1/2 tsp vanilla extract
8 tbsp coconut milk
Method
1. Grate/shred the carrots and soak the sultanas/dates for at least 30 minutes. Drain and squeeze out any excess liquid.
2. In a food processor, blend the sultanas/dates with the chia seeds to form a thick paste. Add the oat flour, mixed spice and shredded carrots. Blend until well combined. Press the mixture into a 4" springform tin and refrigerate for 1-2 hours.
3. Make the frosting by blending the soaked cashews, dates, coconut oil, lemon juice, vanilla and coconut milk until smooth and creamy. Spread on top of the base mixture and refrigerate again for at least 1 hour or until you are ready to serve.
