Carrot Cake for Baby

Name: Carrot Cake Recipe for Toddlers
Prep time: 00:10
Cook time: 00:30
Total time: 00:40
Yield: 8 slices
Ingredients: 340g organic carrots; 190g dates; 200g plain flour; 50g ground almond flour; 1 1/2 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

Prep: 10-30 mins

Cooks in: 30-60 mins

Serves: 8 slices

Contains:

Gluten
Eggs
Nuts
Wheat

Suitable for:

Vegetarian

Ingredients

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

Topping:

225g cream cheese
1 tbsp honey
1 tsp vanilla extract
Chopped walnuts and apricot to decorate (optional)

Contains:

Gluten
Eggs
Nuts
Wheat

Method

Step 1

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.

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Enjoy a spot of afternoon tea with our classic recipe to make carrot cake for baby, toddlers, kids... the whole family!

This baby carrot cake recipe is really simple to make, and as it's suitable from 12 months+, it also makes a delicious carrot cake ideal for baby's first birthday.

step 1/7

Method

Step 2

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.

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step 2/7

Method

Step 3

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

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step 3/7

Method

Step 4

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

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step 4/7

Method

Step 5

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

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step 5/7

Method

Step 6

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.

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step 6/7

Method

Step 7

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.

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