Happy Party!

I love my little girls.

I love their style

and creativity

I love their silliness and their flare for drama

I love how they love animals and care about the earth.

I love how they dance and sing and always entertain

I love how even though they drive each other crazy, they always find a way to make up and love each other even more.

I love how they share

I love their crazy forts…

puppet shows

and play-dough treats

I love how they host tea parties and throw happy parties.

And are never afraid to ask mommy to make the cake. 😉

Super Moist Carrot Cake

This cake is made healthier than your average carrot cake by using whole wheat flour in place of white flour. It is deliciously sweet and contains the perfect amount of spice. For those who hate eating their veggies, it is a great way to get in a serving. Of course you would have to eat the entire cake. 😉

makes one 8″ x 8″ or 9″ round cake

  • 1 1/2 cups whole wheat flour
  • 1 cup cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup sunflower oil
  • 3/4 cup unsweetened applesauce
  • 1/3 cup non-dairy milk (I use almond milk)
  • 2 teaspoons vanilla
  • 1 cup grated carrot


Preheat oven to 350°F. In a large bowl, combine the flour, baking powder, baking soda, salt and spices. In a smaller bowl combine the sunflower oil, applesauce, milk, vanilla and grated carrot. Add the wet ingredients to the dry ingredients and stir until just mixed. Pour the cake batter into a lightly greased 9″ cake pan and bake for 30-35 minutes or until golden and you poke it with a toothpick and it comes out clean. Allow the cake to cool completely before icing.

I ended up making two cakes.

Autumn begged to put the icing on.

Sugar and Spice Icing

  • 1/3 cup non-dairy margarine
  • 1 1/2 cups icing sugar
  • 2 teaspoons pumpkin pie spice (or a mixture of nutmeg, ginger and cloves)
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1 tablespoon almond milk (or other non-dairy milk)


Place the margarine in a medium-sized mixing bowl and whip with an electric mixer on high speed. Once the margarine is whipped, add 3/4 cup of the icing sugar and mix well. Add the vanilla, milk and spices. Finally add in the remaining icing sugar. Continue to whip with the icing until thick and spreadable.

We also topped our cake with crushed walnut pieces. Simply divine.

Let the happy party begin! 🙂

6 thoughts on “Happy Party!

  1. I’m about to make this now, sounds so yum n healthy! Hope you and serafina are well now! I can’t get enough of your blog. Every night after I put my little one to bed, I make myself a cuppa green tea and jump on my iPad to read your blog, I love it. The recipes are fascinating… And so healthy


  2. I absolutely *had* to let you know how much my dad loves this carrot cake. I do too, but it’s his obsession with it that’s amazing. XD
    You see, I don’t have kids. I have parents who don’t cook. So since I went vegan, they’ve been whining about the lack of meaty meals in the house. I’ve been dying to bake my dad something healthy that he would actually enjoy, and this is it. He *loves* this carrot cake. I even used stevia instead of cane sugar, and he still ate it up! Thank you so much for the recipe! You never disappoint. :]


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