The “Better for You” Carrot Cake

My son just turned 2 a few months ago. For those of you who have been following my blog, you know that I haven’t introduced my son to sugar or any of its forms yet. In fact, his first birthday cake was quite a task since I made it with only the few ingredients he was introduced to before he turned 1! If you haven’t already seen the recipe for that cake, you can check it out here.

Now that he was going to turn 2, I wanted to bake a different cake for him, but without the refined flour or white sugar. Thats why I decided on carrot cake and used as little honey as I could to sweeten the cake. I must say, what I ended up with was melt in the mouth delicious! Here’s how my cake turned out:

A chocoholic’s delight with “good for you” ingredients

I’ve always enjoyed baking. But I’ve really only started experimenting with it over the last 2 years. The challenge of re-working a recipe to make it healthier (and lower in calories) and the joy you get when you end up with something lip-smacking is a different feeling altogether.

That’s why, last month, on the morning of Fathers’ Day, when I impulsively decided on a mini-celebration for the two dads in my house (my father-in-law and my husband), I resorted to baking a cake myself. However, there were restrictions, some self-imposed and some driven by lack of planning.