This carrot cake is a healthy and delicious option for babies from 12 months onward, rich in nutrients and easy to make. It’s perfect for baby-led weaning, offering a sweet and nutritious alternative without added sugar.
Carrot Cake for Baby
Ingredients:
- 1 cup of grated carrot
- 1 ripe banana (preferably a silver banana)
- 1 egg
- 2 tablespoons of oats
- ½ teaspoon of baking powder
Instructions:
- In a blender, add all the ingredients and blend until smooth and homogeneous.
- Pour the batter into silicone molds and place them in the air fryer for 9 minutes at 180°C.
- Let it cool before serving.
🍌 The riper the banana, the tastier it will be!
Topping:
- 2 tablespoons of powdered milk
- 1 teaspoon of 100% cocoa powder
- 1 tablespoon of filtered water
Instructions for Topping:
- In a bowl, combine all the ingredients and mix until you get a smooth, chocolate syrup consistency.
Storage:
- Store the carrot cakes in an airtight container at room temperature for up to 2 days.
- Freezing: For longer storage, place the cakes in the freezer. Let them cool completely before freezing. Store them in individual portions, wrapped in plastic wrap or freezer bags, removing as much air as possible. They can be stored in the freezer for up to 1 month.
- Thawing: Remove the cakes from the freezer and let them sit at room temperature for a few hours or heat them in the microwave or oven, if preferred.
Recommended Age: This recipe is suitable for babies around 12 months+.
