Healthy carrot cake bars
These delicious healthy carrot cake bars are packed full of vegetables, oats, dates and nuts. A great hidden vegetable recipe for picky eaters.
- 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.