Cooking with children is not only a great bonding experience, it’s educational and FUN! I love to cook and I hope to impart that passion on my children and memorable moments can be had over a cutting board or a mixing bowl. I cherish the memories I have of making chocolate cake with my mom and licking the spoons.
I’ll be honest. As much as I would love to say cooking is always fun, it can be very frustrating (VERY!). To avoid pulling your hair out, choose the right recipe and accept that there will be a mess. The recipe has to match the competence level of the child. My daughter is 3, so anything intricate is out the question. Muffins or cakes are great. Mix and pour. Perfect. I like this Carrot & Apple Cake because kids can help peel, grate, measure and mix. Plus, the spoon to lick at the end isn't full of sugar!
If your child has a huge sweet tooth like mine, you may have to negotiate healthy options, but a compromise can always be found. This morning, my daughter wanted chocolate cupcakes. Our compromise was carrot and apple cake and to my dismay, sprinkles on top (eye roll) on one cake corner…hers.
I hope you and your children enjoy this recipe!!
Healthy Carrot & Apple Cake
1 ½ cup shredded carrots
1 cup shredded apple
1 cup whole wheat flour
1 tsp baking powder
1 ½ tsp baking soda
2 tsp ground cinnamon
¼ cups dried raisins (we used ½ cups for more sweetness)
2 large eggs
1/3 cup vegetable or melted coconut oil
1/4 cup honey or maple syrup
1/2 cup brown sugar
1 tsp vanilla
Options; You may top the cake with sunflower seeds, pumpkin seeds, walnuts, pecans or cream cheese frosting (see recipe below)
Preheat oven to 350 F (180 C). Grease a 8”x8” (or 8” round) cake pan (adding parchment paper is a good idea).
Shred carrots and apple.
Sift together flour, baking powder, cinnamon and ginger in a large bowl.
In a smaller bowl, whisk eggs. Add oil, honey and vanilla. Whisk until well-combined.
Mix wet ingredients into dry ingredients and add shredded carrots, apples and raisins. Mix until just combined.
Pour mixture into cake pan. If using seeds or nuts, sprinkle them on the cake and bake for 35-40 minutes until a tooth pick can be inserted and comes out clean.
Cream Cheese Frosting
Half brick of cream cheese
¼ cup butter
1 tsp vanilla
2 cups confectioner’s sugar (ie. Icing sugar)
Whip cream cheese, butter and vanilla with electric mixer. Gradually add confectioner’s sugar ½ cup at a time.