This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.
Mumma's Baby-Friendly Carrot Cake Recipe

Mumma's Baby-Friendly Carrot Cake Recipe

We have loved getting into the kitchen over the school holidays.

The boys enjoy helping in the kitchen and if I can add in a few extra veggies into their baked goodies, I would say that’s a win!

These are brilliant for baby led weaning and as a first finger food too.

Makes 12 muffins or one 9-inch cake.


  • 1 cup all-purpose flour or wholemeal flour 
  • 1 cup rolled oats
  • 2 teaspoons baking soda (optional, however won’t be as light)
  • 2 teaspoons ground cinnamon
  • 1 teaspoons ground mixed spice
  • 3 eggs
  • 2 bananas mashed (the riper, the better)
  • 3/4 cup vegetable oil
  • 3/4 cup milk
  • 1/3 cup sugar
  • 2 large carrots, grated
  • 2 apples grated
  • 2 teaspoons shredded unsweetened coconut

Icing (optional)

  • 60g of softened butter
  • 1 banana mashed
  • 1 teaspoon vanilla essence
  • 30g shredded coconut flakes


  • Step 1 - Set oven to 180°C. Lightly grease muffin tin or cake pan.
  • Step 2- Gently combine the dry ingredients - flour, baking soda, and cinnamon in a mixing bowl.
  • Step 3 - Add and stir in the eggs on at a time.
  • Step 4 - Add in the mashed bananas, oil, and milk and mix everything together.
  • Step 5 - Finally, add in the grated carrots, grated apple and coconut and stir to combine. It should have the consistency of pancake batter.
  • (Mumma’s Tip: if the batter seems a little too runny, you can add 1 tablespoon of flour at a time until it becomes thicker. If the batter seems too thin, you can add 1 tablespoon of milk at a time until it becomes pancake batter consistency.)
  • Step 6 - Pour in the mixture until almost filled to the top of the greased muffin tin or cake pan.
  • Step 7 - Bake for 25-30 minutes, until a fork or toothpick comes out cleanly.
  • Step 8 - Carefully remove from the oven and allow to cool for 10 minutes before transferring to a wire rack to cool completely.


  • Step 1 - Use an electric beater to beat the butter in a bowl until pale.
  • Step 2- Beating at low speed, add the mashed banana and vanilla essence into the butter.
  • Step 3 – Stir in the shredded coconut flakes.
  • Step 4 - Place the bowl into the refrigerator for at least 20 minutes, to firm up before icing.


Leave a comment

Please note, comments must be approved before they are published