The cake didn’t turn out the way I was expecting, I think in part because I couldn’t find my mini baking tin so baked it in a larger dish, so the mixture was quite shallow.
In retrospect, the textural outcome may have been a positive. It’s a little crumbly and is a cross between a biscuit and a cake.
Both my boys gave it a thumbs up (and trust me, that’s not a given).
If we have a child that is okay with carrot, then this could be a fun option.
If we have a child not yet eating carrots, perhaps pre-cooking and pureeing the carrots first would make it easier to accept.
62.5g melted butter
1 dst sp of sugar (I used coconut sugar)
1 tbs milk
½ tsp vanilla
¾ cup of grated and then chopped carrot (puree to remove visibility)
¼ cup sultanas
¾ cup flour
I also added ¼ cup chopped dates
Mix all together
Pour into greased tin
Bake at 180˚ until browning and cooked through (12 minutes for my shallow cake)
Judith is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/