One Family Recipe, Two Versions
Carrot Cake Oat Slices
Naturally sweet, soft and perfect for the whole family.
These carrot cake oat slices get all their sweetness from fruit, with no added sugar needed. Delicious just as they are for babies and little ones, with the option to dress them up for the grown-ups!
INGREDIENTS
150g rolled oats
110g plain flour
1 tsp baking powder
1½ tsp ground cinnamon
150g carrot, finely grated
50g unsalted butter, melted
75g apple purée
75g prune purée
100g dried apricots
35g raisins
2 large eggs
60ml full-fat milk
1 tsp vanilla paste
Method
Before you start, place the apricots and raisins in a bowl and cover with boiling water. Leave to soak for around 10 minutes.
Drain well, then add the softened fruit to a food processor and blitz until you have a thick, sticky paste.
Preheat the oven to 180°C and line a 20cm square baking tin with baking paper.
In a large bowl, add the rolled oats, plain flour, baking powder and cinnamon and mix.
Add the grated carrot, melted butter, apple purée, prune purée, apricot and raisin paste, eggs, milk and vanilla.
Mix everything together until evenly combined.
Spoon the mixture into your prepared tin and spread into an even layer.
Bake for around 30 minutes, until set and lightly golden on top.
Allow to cool before removing from the tin and slicing into bars or squares.
For little ones
They’re naturally sweet, soft and delicious just as they are. Cut into an age-appropriate size and serve.
For the grown-ups
Take them up a notch with a drizzle of honey over the top, or add a little white chocolate and hazelnut spread for something extra indulgent.
One bake. One version. The whole family fed.
