My little girl is 2!! Seriously.. how did 2 years go by already? This year, I was inspired for a healthier alternative birthday cake/cupcakes. I recalled a recipe which a friend used for her son's birthday last year which uses no sugar sweeteners, only applesauce, apple juice, raisins, and carrots, and made with whole wheat flour and wheat germ. Thanks for posting the
recipe Monica! A year later, and I've put it to good use.


I also came across a
recipe for sugar free frosting. Again, it is naturally sweetened by incorporating blended up raisins and apple juice.


Cupcakes ready!! They were all gobbled up at her birthday party with a few of her lil' friends.
Sugar-Free Cream Cheese Frosting (Frosts one 2-layer cake)½ cup apple juice concentrate
1 pound light cream cheese
2 tsp vanilla extract
½ cup finely chopped raisins
1 ½ tsp unflavored gelatin
1. Set aside 2 tablespoons of the juice concentrate.
2. Process the remaining juice concentrate, the cream cheese, vanilla, and raisins in a blender or food processor until smooth. Transfer to a mixing bowl.
3. Stir the gelatin into the 2 tablespoons juice concentrate in a small saucepan; let stand 1 minute to soften. Heat to boiling and stir to dissolve gelatin.
4. Beat the gelatin mixture into the cream cheese mixture until well blended. Refrigerate just until the frosting begins to set, about 30-60 minutes. Frost the cake
Birthday Cake (from What to Expect the First Year)2 1/2 cups carrots, sliced thinly
2 1/2 cups apple juice concentrate
1 1/2 cups raisins
2 cups whole-wheat flour
1/2 cup wheat germ
2 tbsp low-sodium baking powder
1 tbsp ground cinnamon
1/4 cup vegetable oil
2 whole eggs
4 egg whites
1 tbsp vanilla extract
3/4 cup unsweetened applesauce
1) Simmer carrots and 1 cup plus 2 tbsp of apple juice concentrate in a covered saucepan for about 20 minutes or until carrots are tender.
2) Puree carrots and cooking juice in a blender or food processor. Add raisins and process until finely chopped. Let cool.
3) Preheat oven to 350F. Line two 9-inch-square cake pans with wax paper and spray the paper with vegetable cooking spray (or lightly grease with oil or butter), or fill a cupcake pan with baking cups and spray with cooking spray.
4) Combine the dry ingredients in a large mixing bowl. Add 1 1/4 cups apple juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot/raisin puree and applesauce. Pour the batter into the prepared cake pans.
5) Bake until a knife inserted in the center comes out clean, 35-40 minutes for the cake, 18-20 minutes less for cupcakes. Cool briefly in the pans, then turn out onto wire racks to cool completely.