Applesauce Carrot Breakfast Cake

Reasons to Love This Applesauce Carrot Cake

Wholesome Ingredients: Made with simple, natural ingredients like grated carrots, applesauce, and oats, this cake is packed with nutrients.

Baby-Friendly: Naturally sweetened with applesauce and free of refined sugar, it’s perfect for babies and toddlers.

Moist and Soft: The combination of carrots and applesauce creates a wonderfully moist and tender texture that’s easy to enjoy.

Easy to Make: This one-bowl recipe comes together quickly with minimal cleanup, making it ideal for busy mornings or snack prep.

Customisable: Add spices, nuts, or fruit to suit your family’s tastes, or make it gluten-free or dairy-free with simple swaps.

Great for Everyone: It’s a healthy treat that appeals to kids and adults, making it a family-favourite breakfast or snack.

Make-Ahead Friendly: Stores well and freezes beautifully, so you can have a wholesome snack ready any time.

Applesauce Carrot Breakfast Cake Recipe

Ingredients:

• 3 large carrots (grated)
• 1 cup unsweetened applesauce
• 3 eggs
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup plain flour (all-purpose flour)
• 1/2 cup oats (quick oats or rolled oats)
• 2 teaspoons baking powder

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a baking dish (8x8-inch or similar size) or line it with parchment paper for easy removal.

2. Prepare the Carrots: Wash and peel the carrots, then grate them using a box grater or food processor. Place the grated carrots in a medium mixing bowl.

3. Combine Wet Ingredients: Add the applesauce, eggs, and melted butter to the grated carrots. Mix thoroughly with a wooden spoon or whisk until well combined.

4. Mix in Dry Ingredients: Add plain flour, oats, and baking powder to the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can make the cake dense.

5. Pour into Baking Dish: Transfer the batter to the prepared baking dish, spreading it out evenly with a spatula.

6. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre comes out clean. The top should be lightly golden.

7. Cool: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.

Tips for Success

• Use freshly grated carrots for the best texture and moisture. Pre-shredded carrots from the store are often too dry and coarse.

• Measure ingredients accurately, especially the flour. Too much flour can make the cake dense. Spoon the flour into the measuring cup and level it off with a knife.

• Mix the batter gently. Overmixing can result in a tougher cake because it develops too much gluten in the flour. Stop mixing as soon as the dry ingredients are just incorporated.

• If using oats, ensure they are quick oats or finely chopped rolled oats to prevent large chewy pieces, especially when baking for babies under 12 months.

• Test for doneness by inserting a toothpick into the centre of the cake. If it comes out clean or with a few crumbs, the cake is ready.

• Allow the cake to cool fully before cutting to prevent it from crumbling. For babies, ensure the cake has completely cooled to room temperature before serving.

• Store the cake properly to maintain its moisture. Use an airtight container and avoid leaving it exposed to air for too long.

Recipe Substitutions and Additions 

Here are some substitutions and additions you can make to customise this applesauce carrot cake while keeping it healthy and delicious:

Substitutions

Flour: Replace plain flour with whole wheat flour for added fibre and nutrients. For a gluten-free option, use a gluten-free all-purpose flour blend.

Oats: Substitute oats with almond meal or ground flaxseed for a slightly nutty flavour and texture.

Butter: Use coconut oil or vegetable oil instead of unsalted butter. You can also use a dairy-free butter alternative.

Applesauce: Swap applesauce with mashed bananas or pumpkin puree for a different flavour. Ensure the consistency is similar to applesauce.

Eggs: Replace each egg with a flaxseed or chia seed ‘egg’ (1 tablespoon ground flaxseed/chia seeds mixed with 3 tablespoons water, let sit for 5 minutes). This is perfect for an egg-free version.

Additions

Sweeteners: Add 2–3 tablespoons of maple syrup or honey (for toddlers over 1 year) if you want the cake to be sweeter.

Spices: Enhance the flavour with a pinch of cinnamon, nutmeg, or ginger for a warm, spiced taste.

Vanilla: A teaspoon of vanilla extract adds a lovely aroma and flavour.

Mix-ins: Add 1/4 cup raisins, chopped nuts (like walnuts or pecans), or unsweetened shredded coconut for extra texture and nutrients.

Zest: Grate a little orange or lemon zest into the batter for a citrusy twist.

Fruits: Fold in finely chopped apple or pear pieces for bursts of fruity sweetness.

Toppings

For babies and toddlers, serve plain or with a light spread of unsweetened yoghurt. For older kids and adults, top with a light cream cheese frosting, a drizzle of maple syrup, or a sprinkle of powdered sugar.

How to Store

At Room Temperature: If you plan to eat the cake within 1–2 days, store it in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out. Keep it in a cool, dry place away from direct sunlight.

In the Refrigerator: For longer storage (up to 5 days), place the cake in an airtight container and refrigerate. This helps maintain its moisture and prevents spoilage. If serving to babies, allow the cake to return to room temperature before offering.

In the Freezer: To freeze, wrap individual slices tightly in plastic wrap or aluminum foil, then place them in a freezer-safe zip-log bag or container. Label with the date and freeze for up to 3 months. To thaw, remove a slice from the freezer and let it sit at room temperature for a few hours, or defrost it in the refrigerator overnight.

Equipments 

• Mixing bowl 
• Measuring cups & spoons
• Baking dish

Nutrition 

Suitable for 6 months +

• CALORIES: 150KCAL
• CARBOHYDRATES: 20G
• PROTEIN: 4G 
• FAT: 6G 
• SODIUM: 50MG 
• POTASSIUM: 160MG 
• FIBER: 2G 
• SUGAR: 8G 
• VITAMIN A: 835IU 
• VITAMIN C: 3MG 
• CALCIUM: 30MG 
• IRON: 0.6MG

Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.