Frankly, “healthified” isn’t a real word but since that is what Betty Crocker calls it, I’m going with it. I made this cake yesterday, with G’s assistance. I knew I wanted to make carrot cake because G’s godfather loves carrot cake and it was his birthday. But I also wanted it to be a healthier option, especially given what a very unwilling vegetable eater G is. So I decided to try Betty Crocker’s “Healthified Carrot Cake” recipe and no one was disappointed. It was really yummy and moist and tasted great. (The only change to the cake I made was I used 2 real eggs instead of the egg substitute.)
The recipe uses a mixture of whole wheat and white flour and has you add pumpkin to the batter. Plus the usual cinnamon, vanilla, and shredded carrots (which I went the easy route on and bought the bag of pre-shredded from the produce dept). There was one split second moment of “aagh, baking with a toddler!” when G accidentally knocked over the open brand-new bottle of vanilla and it spilled everywhere. I mean everywhere. All over the counter, the recipe, down in between the dishwasher and stove, the floor… you get the picture. After my initial squawk, I took a breath and reminded myself how much joy G gets from baking with me and I get from baking with him and the $5 of vanilla that was everywhere didn’t matter any more. After some two spooned stirring, the cake was baking in the oven and G was napping.
After nap time, I was informed the frosting should be blue, then was told nope, it should be blue, green, red, yellow, and orange. I said let’s narrow that down to three colors and we ended up with lime green, blue, and a raspberry pink. By the way, I did not use the frosting recipe that came with the cake. I used my sister’s most delicious frosting recipe ever. Which I am sharing with you here. Such sharing is worthy of a Nobel Prize, so please remember to mention this act of generosity when the nomination committee knocks on your door. (I left the chocolate out so it was vanilla flavored.)
This is the spoon G stole away when I was making the frosting and left in the empty cream cheese container. You can see he enjoyed it.
Dark Chocolate Cream Cheese Buttercream Frosting
1/2 cup butter, softened to room temperature
8 oz. cream cheese, softened to room temperature
1/2 cup unsweetened cocoa powder
1 box (1 lb) confectioner’s sugar
1 tsp vanilla
1-3 Tbsp milk
- Cream the butter and cream cheese with a mixer.
- Add the cocoa and vanilla.
- Add the confectioner’s sugar in small batches and blend on low until combined. Scrape down sides with each addition.
- Add 1 tablespoon of milk at a time until you get the consistency you desire.
Plates were literally licked clean, the cake was such a hit.
G gave his much loved godfather a bookmark he had picked out and also a framed print he made. (You can read about my printmaking with a toddler adventures here.)