These baby led weaning carrot cake oat slices have all the goodness and flavour of a carrot cake, yet are dairy free, sugar free and gluten free! They make the perfect baby led weaning snack too – great alongside our very popular Blueberry and Banana Oat Bakes recipe! Since originally creating this recipe my first ‘baby led weaner’ has grown up and he loves the carrot cake bars that are available in supermarkets – well these are similar, just a lot lot cheaper to make!
Now, this isn’t an actual 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! These are oat based which means they’re firmer in texture and due to the consistency of the bake, can be quite dense when cooked which is why we recommend cutting them into slices whilst still warm. 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!
Related post: Try our banana pancakes recipe!
Carrot Cake Oat Slices Recipe (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:
- Pre-heat the oven to 150°C and grease a baking tin roughly XX by XX
- Finely grate the carrot, mash the banana and beat the eggs
- Add all ingredients together and combine until well mixed. The mixture should be fairly sticky
- Pat into your baking tray – slices should be about 1cm thick
- 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
- Remove from oven, loosen around the edge and place on a cooling rack
- Slice into finger length slices approximately 2-3cm wide – perfect for little hands!
- Store in an airtight container for up to 2-3 days.
For more baby led weaning recipes, you can find our favourites here!
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11 Comments
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!)
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!
Erin would love these I think!
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
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
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
Oh these look amazing. We are starting BLW in a few weeks so will definitely keep it in mind 🙂 ox
I think I’d love them for breakfast or with a cuppa – never mind the kids 🙂
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.
These sound so good I’dmake them just for me!
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!