Today, we’re making a super easy and healthy snack recipe: soft and fluffy mini carrot cakes for your baby! Naturally sweetened with applesauce and a touch of honey, these little cakes are the perfect treat for a flavorful, guilt-free afternoon snack.
They’re easy to hold and eat thanks to their light, airy texture, ideal for babies who are learning to eat on their own (always under supervision, of course ;)).
This recipe contains no added sugar, only honey, which is why it’s suitable from 12 months to avoid any risk of botulism.
Good news: these carrot cakes are also dairy-free, making them perfect for babies with cow’s milk protein intolerance or allergies.
Here’s what you’ll need to make these baby-friendly mini carrot cakes (makes enough for baby and the whole family!):
Ingredients
For 6 mini carrot cakes:
- ¾ cup finely grated carrots (about 90g)
- ⅔ cup all-purpose flour (about 80g)
- 1 large egg
- 3 ½ tablespoons unsweetened applesauce (about 50g)
- 1 tablespoon honey (about 15g)
- 1 teaspoon baking soda
- 1 pinch of ground cinnamon
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- In a small bowl, mix the flour, baking soda, and cinnamon.
- In another bowl, whisk the egg. Add the applesauce, honey, and vanilla extract (if using). Mix well until smooth and well combined.
- Add the grated carrots (I personally blended them quickly in a small food processor) and gently stir to combine everything evenly.
Bake the mini carrot cakes
- Pour the batter into small silicone molds (mini muffin tins work just as well). Fill each mold about 2/3 full to leave room for the cakes to rise as they bake.
- Bake for 25 to 35 minutes at 350°F (180°C). Keep an eye on them, as baking time may vary depending on your oven and the type of molds you use. The mini carrot cakes should be golden and baked all the way through. To check, insert a knife or toothpick into the center, if it comes out clean, they’re ready!
Let the mini carrot cakes cool for a few minutes before removing them from the molds. Make sure they are just warm or at room temperature before serving them to your baby.
Enjoy! 🙂
Storage
- In the refrigerator:
Store them in an airtight container for up to 2 days. Before serving to your baby, bring them back to room temperature or warm them slightly. - In the freezer:
You can freeze them for up to 1 month. Freeze each cake individually in a freezer-safe bag. Let them thaw in the refrigerator or at room temperature for a few hours before serving.
Frequently Asked Questions
Can I replace the honey?
Yes, absolutely! You can substitute the honey with maple syrup or mashed banana, for example.
My baby is intolerant to eggs. Can I make this recipe without them?
Yes, for an egg-free version, simply increase the amount of applesauce by adding an extra generous tablespoon.
Can I use a different type of flour?
You can replace the flour with whole wheat flour, or use rice flour for a gluten-free version.
What can I serve with these mini carrot cakes for a balanced snack?
Serve them with a few pieces of fresh fruit or homemade applesauce for a complete snack. You can also add a dairy product to include some protein.
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