These sugar-free carrot mini cakes are naturally sweetened, rich in fiber, and perfect for baby’s digestion. A soft and nutritious snack for little ones!

Sugar-Free Carrot Mini Cakes 🥕

✔ Recommended age: 9 months+
✔ Perfect for breakfast or an afternoon snack
✔ Egg substitute tip: Use 1 tablespoon of vinegar per egg in recipes

Ingredients:

• 2 eggs (or 2 tbsp vinegar as a substitute)
• 1/3 cup coconut oil or soybean oil
• 2 small carrots
• 1 cup hydrated white raisins
• 2 cups oat flour
• 1 teaspoon baking powder

Tip: Avoid using black raisins to keep the cake light in color.
For a better texture and natural sweetness, soak the raisins in water for 30 minutes before using.

Instructions:

1. Blend all ingredients, except for the baking powder.
2. Mix the baking powder separately and fold it into the batter.
3. Bake in the Air Fryer at 140°C (285°F) for 20 minutes or in the oven at 180°C (350°F) for 25 minutes.
4. Keep an eye on the baking time, as it may vary depending on your oven or Air Fryer power.

Storage:

✔ At room temperature: Store in an airtight container for up to 2 days.
✔ In the fridge: Keep refrigerated for up to 3 days.

Freezing:

✔ Let the cakes cool completely before freezing.
✔ Store in individual portions, wrapped in plastic wrap or freezer-safe bags, removing excess air.
✔ Can be stored in the freezer for up to 3 months.

Defrosting:

✔ Remove the needed portion from the freezer and let it sit at room temperature for a few minutes.
✔ Or heat it in the microwave for 30 seconds or in a low-temperature oven for a few minutes.

These mini cakes are soft, naturally sweetened, and a great nutritious snack for little ones! 💛