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.
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How to make healthy carrot cake oat bars:
Healthy carrot cake bars
- 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
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.
NB: photographs and text updated in 2017
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