- Ingredients
- Cake:
- 1/2 cup rolled oats, ground to flour consistency
- 1/2 tsp baking soda
- 1/4 heaping teaspoon baking powder
- 1/4 heaping teaspoon cinnamon
- Dash ground nutmeg
- Dash ground cloves
- 1/4 cup olive oil
- 1/4 unsweetened applesauce
- 1 large egg, lightly beaten
- 1 carrot, coarsely grated carrot
- 1/2 Granny Smith Apple, coarsely grated tart apples
Frosting:
1/2 c. Whole milk, plain Greek yogurt
4 oz. cream cheese
Dash pure vanilla extract
Directions:
For the cake: Preheat oven to 350 degrees. In a medium bowl, whisk together ground oats, baking soda, baking powder, cinnamon, nutmeg, and cloves.In a separate bowl, whisk together egg, oil, and applesauce. Add the wet ingredients to the dry ingredients and mix until combined. Stir in the apple and carrot. Pour batter into two small ramekins. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
For the frosting: While the cake is cooling, cream together yogurt, cream cheese and vanilla until smooth.
To assemble: Remove the cakes from the ramekins when cool. Turn one cake upside down place on wax/parchment paper. Spread some frosting on the top. Layer the remaining cake, right side up, on top of the frosting. Frost the outside of the cake and decorate as desired.
Commentary:
My sweet tiny turned one today! We wanted her to experience the joy of smashing a cake, but also wanted to avoid a sugar rush. Tiny also has some food allergies and has never had wheat before. In attempt to avoid an all-night party or a birthday trip to the ER, we decided to make a "cake" with no sugar and only ingredients she's had before. It was a hit! Packed with all the macronutrients her little body needs, I had no guilt letting her have it on her party day and the next morning for breakfast. It was the perfect size for her little hands and surprisingly full of flavor. I think will be making this again just for snacking!
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