Delicious, healthy and full of vegetables, these oaty healthy carrot cake bars make the perfect snack for children and toddlers. Even picky eaters that think they don't like vegetables.
When your child won't eat vegetables - even in cake
"Mummy, I don't like any vegetables. Especially not carrots."
"What, even in a cake?"
"No, even in a cake."
"I bet you'd like carrots in a cake."
Actual conversation had with my three-year-old earlier this week.
A challenge if ever I heard one.
The solution? These hidden vegetable carrot cake oat bars.
They make a perfect snack for picky eaters, both large and small. Oaty bars are also great for baby led weaning - just be sure to use maple syrup rather than honey for under ones.
They are low in sugar and are dairy and egg free and therefore vegan if you don't use honey. If nuts are a concern, or if you want to make them to include in a packed lunch at a nut-free school or nursery, substitute more oats, raisins or seeds.
These were, of course, devoured by the aforementioned three-year-old. Carrots and all.
I made these in my Froothie Optimum G2.3 blender.* Read my review.
See my favourite carrot recipes and cooking tips
Pin healthy carrot cake bars for later
How to make healthy carrot cake oat bars:
Healthy carrot cake bars
Ingredients
- 120 g rolled oats
- 40 g nuts hazelnuts or walnuts work well or sunflower or pumpkin seeds
- 60 g chopped dates or raisins
- 220 g grated carrot
- 2 tbsp maple syrup or honey no honey for under-ones
- 1 tsp vanilla extract
- 60 ml sunflower oil
- 1 tsp ground cinnamon
- 1/2 tsp mixed spice
- cold water if needed
Instructions
- Pre-heat the oven to 180°C(fan)/200°C/gas mark 6.
- Grease and base line a 20cm square cake tin.
- Place all the ingredients apart from the water into a food processor or high powered blender. If you don't have one you can mix and pulse with a hand hand stick blender but you may need to add a tiny bit of water to get the right consistency. Take care that it doesn't end up too runny.
- Spoon into your prepared cake tin and smooth over the surface. Bake for 25-30 minutes until firm and slightly browned on top. Remove from the oven and immediately cut into squares or bars using a sharp knife. Then leave to cool in the tin.
- Enjoy!
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Disclosure: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if purchased through, won’t cost you any more but will earn me a small commission. Affiliate links throughout are marked with an asterix. I only endorse products I am happy with and I have not been paid for this post.*
Jo Thomas
Just made these with my 3 year old and they went down really well. She eats at least one of the shop bought oaty bars every day so I thought we'd try to save some money! These made the kitchen smell so lovely while they were cooking and are so much tastier than the shop ones. We added some orange zest too. I'm going to batch cook these and freeze them and maybe experiment with other flavours. So pleased!
Mandy Mazliah
I'm so pleased to hear that Jo! So happy that you love them. Replicating the shop bought ones was exactly my intention and I'm so glad she enjoyed them. x
Natasha
Great recipe! My 8 yo daughter said it’s much better than shop bought organic carrot cake bars . And It’s much cheaper ! I used extra virgin olive oil and didn’t need water. All turned out really tasty ?. Many thanks!
Mandy Mazliah
Hi Natasha - that's wonderful to hear! I'm so happy to hear that your daughter loved them.
Amy
Thank you for such a great recipe. I have made these twice now for me and my little boy and we love them! So much better than equivalent bars you buy in the shops.
i leave out the honey / maple syrup entirely as they are quite sweet with the dates and carrots.
Many thanks again!
Mandy Mazliah
So glad to hear you’ve enjoyed them Amy!