Breakfast | Snacks
Carrot Breakfast Cake
12 Months +, 18 Months +, 24 months +
Nut Free|Vegetarian
Kickstart your day with this healthy Carrot Breakfast Cake! Made with simple, wholesome ingredients and perfect for the whole family
Time
30-45 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
8–10 slices
Time
30-45 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
8–10 slices
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Ingredients
| 3 | Eggs |
| 1 medium | Carrot, finely grated |
| 1½ cups | Self-raising flour |
| 1 tsp | Baking powder |
| ¾ cup | Milk of choice |
| 4 tbsp | Coconut |
| Handful | Raisins or chocolate chips |
| For greasing | Unsalted butter or coconut oil |
| 3 | Eggs |
| 1 medium | Carrot, finely grated |
| 200g | Self-raising flour |
| 1 tsp | Baking powder |
| 180g | Milk of choice |
| 4 tbsp | Coconut |
| Handful | Raisins or chocolate chips |
| For greasing | Unsalted butter or coconut oil |
Recipe Tips
Skip raisins or chocolate chips for babies under 2
This cake can also be made in muffin tins for easy portions
Method
1
Preheat the oven to 180°C (350°F)
2
Lightly grease a baking dish with unsalted butter or coconut oil
3
Add all ingredients to the dish and mix until combined
4
Bake for 25–30 minutes or until a toothpick inserted comes out clean
5
Let cool slightly, slice, and serve
6
Buon appetito!
Storage
Store in an airtight container in the fridge for 3 days
Freeze for up to 3 months
Defrost overnight and reheat if desired
#E69735
