When it comes to baby and toddler birthdays, i like to keep the celebratory cakes relatively wholesome. I figure it's only for so long that i can capitalize on a little one's love of zucchini or blueberries before they'll be clamoring for chocolate cake with buttercream and loads of sprinkles. So when my little guy turned two, his big sister pointed out that because his favorite color is orange, he obviously needed a carrot cake. In an effort to keep the cake picky kid-friendly and allergy safe, i decided to forgo the raisins and nuts, and amp up the carrot factor. I also used a mix of white whole wheat and all purpose flour to add a little whole grain goodness to the cake. Topped with a cream cheese frosting, the cake was a hit with kids and grownups alike. But best of all, my little guy spent the next week crowing "Me birfday cake, me eat it allll, " While his chocolate-adoring sister requested the same carrot cake for her next birthday party. Miri's recipe tips: because the cake itself is dairy-free, you can easily adapt the recipe for kosher meat meals. Substitute a non-dairy "Cream cheese, " Such as daiya or tofutti, and non-hydrogenated margarine, such as earth balance, for the real cream cheese and butter in the frosting recipe below. Or, use this non-dairy vanilla buttercream frosting instead. You can also skip the frosting altogether--just spread some orange marmalade between layers, and dust the top of the cake with powdered sugar. If you're making the optional cream cheese frosting, use 2 1/2 cups of confectioners' sugar if you prefer a tangier, more cheesecake-like flavor, or 3 cups of sugar if you prefer a sweeter frosting. Food safety tip: if you do use cream cheese in your frosting, keep in mind that it will be more perishable than a traditional buttercream. If you're baking in advance and plan to keep your cake at room temperature, its a good idea to wait to frost it until shortly before you plan to serve it. If you'd like to make the frosting in advance, be sure to refrigerate it until you are ready to use it (allow it to soften slightly before spreading). Once frosted, the cake should be stored well-wrapped in the refrigerator for 2 to 3 days, or in the freezer for up to 3 months.
