7 carrot cake squares on a plate

Carrot Cake for Baby

Age Suitability

12 months +





Cooking Time



What you need


For the sponge:
340g organic carrots
190g dates
200g plain flour
50g ground almond flour 
1 ½ tsp baking powder
1 tsp baking soda
2 tsp cinnamon
120g chopped walnuts
3 large free-range eggs
240ml sunflower oil
100g sultanas
225g cream cheese
1 tbsp honey
1 tsp vanilla extract
Chopped walnuts and apricot to decorate (optional)

Allergens warning

This product contains:
Gluten, Eggs, Nuts, Wheat, Milk
This product is suitable for:
Enjoy a spot of afternoon tea and try our Classic Carrot Cake with your baby, toddler or kids! Easy to make and a perfect snack for sharing.
Orange slices


Cover dates with boiling water. Set aside for 10-15 mins. Wash and peel carrots. Grate them using the thin side of a cheese grater.

A chopping board with grated carrot next to a grater

Preheat your oven to 160°C, 140°C Fan, Gas Mark 3. Grease and line a 20 x20 cm square cake tin with baking parchment.

A baking tray lined with parchment paper

In a large bowl, sift in flour, almond flour, baking powder, baking soda and cinnamon together, then add the nuts.

A bowl of flour, almond flour, baking powder, baking soda, cinnamon and nuts

Drain dates, reserving the liquid. Puree the dates in a blender with 4 tbsp of the reserved liquid.

A blender with blended dates

Beat the eggs until light and fluffy. Add the carrots, eggs, oil, dates and sultanas to the dry ingredients and mix thoroughly.

A bowl of carrot cake batter

Pour the mixture into greased tin. Bake for 50-55 mins, or until a skewer comes out clean. Cool the cake in the tin for 10 mins before turning out onto a wired rack to cool further.

Carrot cake batter in a baking tin

For the topping, beat the cream cheese until smooth, add the honey and vanilla extract and mix thoroughly. Spread on to the cooled cake. Decorate with chopped walnut and apricots.

Carrot cake in a cooling rack, topped with cream cheese frosting

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