Recipe: Carrot Cake Oat Slices (Baby Led Weaning)

Recently I wrote about our success with our Blueberry and Banana Oat Bakes recipe – finally, something our child would eat that wasn’t out of a bag! I’m a creature of habit, when I find something I like I tend to stick to that and, much to my husband’s disgust, it would appear our son is exactly the same… hurray! With that in mind I decided to stick to the oat-y format but try and get a bit more flavour in to our next recipe, something I’ve been craving for a long time… carrot cake.

Now, this isn’t a carrot cake recipe. We’re following baby led weaning and for us that means no sugar. For me, a cake needs sugar – I can’t get my head around how to make one without it. Thankfully, Nicola at MummytoDex assures me that she’s going to come up with one soon following her success with lemon drizzle cake – consider this a public official prompt! In the meantime, we went for carrot cake inspired oat slices; all of the flavour and goodness of carrot cake without the dairy, sugar or gluten. Due to the consistency of the bake, these slices are fairly dense when cooked hence why we recommend cutting them into slices. I’ve also found cutting them into 3cm x 3cm squares helps prevent my little one from trying to eat the whole thing in one mouthful!

Carrot Cake Oat Slices. Gluten, dairy and sugar free. Perfect for baby led weaning!

Carrot Cake Oat Slices (Baby Led Weaning)

You will need:

  • 100g oats
  • 60g carrot
  • 2 eggs
  • 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 30g raisins
  • 1/2 medium banana

Recipe:

  1. Pre-heat the oven to 150°C and grease a baking tin roughly XX by XX
  2. Finely grate the carrot, mash the banana and beat the eggs
  3. Add all ingredients together and combine until well mixed. The mixture should be fairly sticky
  4. Pat into your baking tray – slices should be about 1cm thick
  5. Cook in the oven for 12-15 minutes until the bake is firm but springy. The mixture will firm further on cooling so it doesn’t need to be completely hard at this stage
  6. Remove from oven, loosen around the edge and place on a cooling rack
  7. Slice into finger length slices approximately 2-3cm wide – perfect for little hands!
  8. Store in an airtight container for 2-3 days.

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Carrot Cake Oat Slices. Gluten, dairy and sugar free. Perfect for baby led weaning!

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11 Comments

  1. 8th March 2017 / 9:13 am

    How weird! I made these yesterday although I added Brazil nuts (random cupboard ingredient) to mine! They are absolutely delicious.

    As for the carrot cake. I made my first attempt a few nights ago and safe to say it tasted absolutely disgusting. Neil was eying up the remaining muffins and I told him, ‘Please just don’t’. He didn’t listen and ended up spitting it out of his mouth! Those were made with coconut flour so my next attempt will be with polenta. If that doesn’t work, it’s gonna have to be regular flour (which I wanted to avoid to make them SW friendly doh!)

    • DevonMamaOnline
      8th March 2017 / 9:33 am

      I’m holding out for some cake goodness… I’ve got the faith, even if you’re testing Neils! So weird, this is our second attempt, the first were far too heavy on the ginger. Will have to try brazil nuts, I’m trying to get him into eating nuts but so far we’ve not made much progress!

  2. 8th March 2017 / 5:09 pm

    Ooo these look a great idea, I think I’ll give them a try next time I’m allowed to be hands free long enough to bake

  3. 8th March 2017 / 7:25 pm

    This is so useful. I live in Paris and get the goodies oaty bars delivered here from Boots International, or whenever friends and family visit they are instructed to bring them over by the dozens as my kids love them so much! However, I think I will give making them a whirl and see if they go down as well. Do they freeze? How long do they keep in a tupperware after being baked? Kate x

    • DevonMamaOnline
      8th March 2017 / 10:02 pm

      I find they keep for a couple of days in tupperwear – I made some on Sunday and they were still fine today (Wednesday) although they do start to go a bit tougher. I would think they would freeze perfectly fine but I’ve never personally tried it, I would just make sure they defrost properly. x

  4. 8th March 2017 / 10:41 pm

    I think I’d love them for breakfast or with a cuppa – never mind the kids 🙂

  5. 8th March 2017 / 10:41 pm

    Hayley you’re such a good cook you put me to shame. These look like a must and I’m looking for some new snacks for Patrick.

  6. 15th March 2017 / 4:01 pm

    Its so important to find the best ingredients, and luckily there’s a lot that Devon has to offer! Thanks for this recipe – it combines some really great ingredients in a very tasty little slice!

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