Today is my birthday, and it has been a very memorable one! Full of love, laughter, close friends, and lots of fun. Yesterday I made a mini carrot cake. Every year for my birthday I have had a carrot cake, it’s my all time favorite. This year I wanted to get a little more creative with it and completely change it up. First, I made it mini. I knew I would end up scarfing it down, in a corner, by myself, hunched over with crumbs all around me, turning into a carrot cake monster, growling at anyone who wanted a bite. That wouldn’t be lady like, now would it? Second, I used coconut flour and pecan flour, and sweetened the cake with coconut sugar, plus a few extra carrot pieces (yes please). Third, I made absolutely, delicious, dreadful, sinful cashew cream. Mmmmm, I’m licking my lips just thinking about it, nom,nom,nom. Forth, I topped the cake with pecans, coconut flakes, and wild edible flowers. I frolicked over to the neighbors garden with my basket and delicately plucked their flowers. It was so nice of them to share! At one point, I caught myself laying in the garden, munching on their flowers. Sometimes I get carried away with delicious looking things.  Mmmm, flowers…

Any whooo, this cake is beyond delicious. It’s smack in the face delicious. No, wait. When you take a bite, you go into another world, with dancing unicorns, singing monkeys and elephants drinking tea. You’ll be spinning around, flinging the cake all over, and enjoying every bite you take. Now THAT’S an amazing cake bite experience!

For my birthday, my best guy friends (whom I grew up with) and I went to brunch together at this organic bistro (absolutely yummy). They all got me such sweet gifts. Don’t know what I would do without them. Then we all went bowling for 2 hours. That was incredibly fun. I haven’t laughed that much in awhile. Plus, not to brag or anything, I got about 10 strikes but whos counting? Okay, I am! Towards the end, we all got a little crazy. I may have slipped and wiped out but in the process of falling on my face, I got a strike. That was amazing.

Ended the night going to dinner with my lovely mother. How’s that for a birthday? I couldn’t ask for a better family and friends. I am so grateful for all of them. Alright, now time for the recipe!

INGREDIENTS: Makes 1, 3 layer mini cake

• 1/2 cup coconut flour
• 1/2 cup pecan flour
• 1/2 cup coconut sugar
• 1 teaspoon baking powder
• heavy 1/2 teaspoon sea salt
• 2 teaspoons ground cinnamon
• 3 organic eggs
• 1 cup almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 heavily packed cup shredded carrots

EXTRAS: chopped pecans, shredded coconut, edible flowers.

Cashew Cream:

• 1 cup raw cashews (soaked 3-4 hours, rinsed)
• 2 tablespoons coconut oil, melted
• 3 tablespoons raw honey
• 1 teaspoon vanilla extra
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon sea salt
• 2-4 tablespoons water, as needed

DIRECTIONS:

• Preheat oven to 325F. Oil small cake pans – really well.
• In a medium bowl, combine all dry ingredients. In a large bowl, whisk together all liquid ingredients, then fold in carrots.
• Add the flour mixture to the wet mixture and gently mix with a wooden spoon. The batter should be slightly runny and sticky.
• Bake for about 30 minutes, or until a toothpick comes out clean.
• Let them cool for about 10-15 minutes. This allows you to be able to remove it from the pan.

MAKING CASHEW CREAM: 

• Blend everything together in a high powered blender, like a vitamix, except for water. Add the water, a tablespoon at a time until you have a thick, creamy consistency. Then refrigerate for about an hour. Or pop in the freezer for about 20 minutes. This thickens it more.
• Lastly, frost and decorate your cake! Just be gentle with it, it is fragile. Keep stored in the refrigerator. Yummmm!

A girl who’s happy and enjoying what life has to offer,

Emma