Toddler-friendly carrot sheet cake

Topped with a yummy cream cheese icing, this carrot cake is everything you want it to be. It has a gorgeous texture, is beautifully moist, and is naturally sweetened with a very ripe banana and a little maple syrup.

This cake is refined sugar free. Suitable for babies 6 months+.

This recipe suits a smaller sized square tin (20cm x 20cm).

This recipe freezes well, and makes for a good lunchbox inclusion. Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. If freezing, I recommend leaving the frosting off and making it fresh.

Toddler-friendly carrot sheet cake

Topped with a yummy cream cheese frosting, this carrot cake is everything you want it to be. It has a gorgeous texture, is beautifully moist, and is naturally sweetened with a very ripe banana and a little maple syrup. Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. This cake is refined sugar free. Suitable for babies 6 months +.

Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Difficulty: Beginner Cooking Temp: 180  °C Servings: 9

Ingredients

Wet ingredients

Dry ingredients

Cream cheese icing

Instructions

  1. Preheat your oven

    Preheat your oven to 180C fan-forced.

  2. Prepare wet ingredients

    In a large mixing bowl, mash your banana and add all other wet ingredients. Stir to combine.

  3. Add your dry ingredients

    Add your flour, baking powder and cinnamon to your wet mixture. Stir to combine.

  4. Prepare baking pan

    Line your baking pan with baking paper, leaving some overhang so you can pull the cake out of the tin to cool. Add your cake batter. Smooth the top with a spatula.

  5. Bake

    Bake for 20 minutes, then check with a toothpick. If it comes out clean, you can rest it on a wire rack. If it doesn't, bake for a further 5 minutes. Lift the cake out of the tin with the overhanging baking paper, and rest of a wire rack. Allow to cool down before icing (or your icing will melt).

  6. Ice your cake

    Once your cake has cooled, add your icing ingredients to a bowl (softened cream cheese, butter and maple syrup) and beat with an electric beater until combined. Ice your cake and store in an air tight container in the fridge.

    This recipe freezes well for up to 3 months. I recommend icing your cake after it has been in the freezer (do not ice your cake with the intention of freezing it). Your cake will keep in the fridge for four days.

Keywords: carrot cake, healthy carrot cake, toddler-friendly cake
Ash

Ash

A passionate foodie and mum!

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