Reason #73 to not throw out and/or give up on the carrots your child may repeatedly refuse: let them eat (carrot) cake. This carrot cake bar keeps it simple and healthy: lots of carrots and cashews, some oats, and some nut butter to bind it all together. It’s not a treat, but it’s not just a vegetable; it’s whatever you want it to be. Cut it up in squares to eat like carrot cake; slice it into fingers to make an oat bar. Serve it as a snack; serve it for/as breakfast. Add chocolate chips for indulgence and/or enticement. Simple.
Check out our other great healthy toddler snack and treat ideas or how to make use of extra fruits and vegetables!
The Carrot Cake Bar That’s Almost Too Easy To Make
There’s something deeply comforting about the smell of carrot cake baking in the oven—the cinnamon, the ginger, the gentle sweetness from carrots and maple syrup. But this isn’t your average dessert-layered, sugar-laden cake. This version keeps things simple and wholesome, made in a loaf pan, sweetened naturally, and built to please both grown-ups and kids. Think of it as a breakfast-friendly carrot cake—or a snack that feels indulgent but secretly packs in veggies, protein, and healthy fats.
This easy recipe uses real ingredients you probably already have: oats instead of flour, maple syrup instead of refined sugar, and cashews for a buttery richness. And because it all comes together in a blender, cleanup is blissfully minimal. Let’s break it down.
🥕 Ingredient Overview
- Carrots: The star of the show! Baby carrots or regular ones both work fine. They add sweetness, moisture, and that signature carrot cake flavor.
- Cashews: These create a creamy texture that replaces traditional butter or oil. You’ll pulse them with the carrots for a smooth base.
- Oats: Rolled oats act as the grain here—when blended, they form a hearty, wholesome batter.
- Milk & Egg: Keep the loaf tender and moist while helping it rise slightly.
- Maple Syrup: Natural sweetness with a little depth. If you skip chocolate chips, go heavier on the syrup.
- Spices: Cinnamon and ginger give warmth and balance the carrot’s natural sweetness.
- Chocolate Chips (optional): Totally optional, but they make this feel like dessert.
The icing couldn’t be simpler: cream cheese whipped with a touch of honey or maple syrup until soft and spreadable.
👩🍳 Steps Summary
- Blend carrots and cashews until finely chopped.
- Mix egg, milk, and maple syrup, then add the blended mix and dry ingredients.
- Pour into a lined loaf pan, layering with chocolate chips if using.
- Bake for 20–25 minutes at 350°F, until set in the center.
- Cool and Ice: Let it rest 10 minutes before spreading the sweetened cream cheese on top.
That’s it—no electric mixer, no complicated folding, and no mess.
❤️ What Parents Will Like About This
- Quick and low-mess: Everything happens in one blender and one bowl.
- Healthier swaps: Oats, cashews, and maple syrup keep it nutrient-dense and refined-sugar-free.
- Kid-friendly flavors: It’s sweet, soft, and spiced—like a muffin and carrot cake hybrid.
- Versatile: Works as breakfast, lunchbox snack, or dessert with minimal added sugar.
Plus, if you skip the chocolate chips, this loaf is wholesome enough for toddlers or younger kids, while still feeling like a treat.
❓ FAQ
Can I make this dairy-free?
Yes! Swap the milk for almond, oat, or coconut milk, and use a dairy-free cream cheese or leave off the icing entirely.
Can I freeze it?
Absolutely. Slice the loaf, freeze individually, and thaw as needed for snacks or lunchboxes.
Do I have to use cashews?
No—almonds or walnuts work too, but cashews create the softest, creamiest texture.
Can I make this into muffins instead of a loaf?
Yes! Just bake in a muffin tin for about 12–15 minutes.
✨ Final Thoughts
This carrot cake loaf is everything you want in a family recipe: quick to make, naturally sweet, and full of goodness. Whether you serve it as a weekend bake or a weekday snack, it’s proof that a “treat” can still feel nourishing. One bite of that cream cheese icing and you’ll be hooked.
The Easiest Homemade Carrot Cake For Kids
Description
This easy carrot cake loaf blends carrots, oats, and maple syrup for a wholesome, naturally sweet treat. Perfect for toddlers, parents, and snack time alike!
(Note: this will fill about half of a regular size loaf pan–or fully fill a small one–so double the ingredients and cook for 15 minutes longer if looking to make a large portion.)
Ingredients
Cake
Icing
Instructions
Prep
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In a blender or food processor, break down carrots and cashews until they are small bits.
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Preheat your oven to 350. Line a loaf pan with parchment paper. Take cream cheese out of fridge and allow to soften.
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Blend egg, milk, and a drizzle of maple syrup–add two more if not using chocolate chips–in a large bowl. Add in carrot-cashew mix from the blender and the cinnamon, ginger, oats, flaxseed meal, and baking powder to the bowl; mix until blended.
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If adding chocolate chips, pour roughly half of the batter into the loaf pan, pushing and smoothing the batter around the pan to ensure the bottom is covered. Spread chocolate chips around the surface area of the pan, then pour in remaining batter and cover the chips.* (If not adding chips, just pour the whole bowl in and smooth it out.)
(*See Note below.)
Cook and Assemble
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Heat for 20 minutes. (If still wet in the center at time, cook for 3-5 more minutes).
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While the carrot cake cooks, make the icing: drizzle of honey maple syrup over a small chunk of cream cheese; whip rapidly with a fork to loosen.
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Remove carrot loaf from pan and allow to cool 10 minutes before spreading cream cheese over the top/slicing.
Serve
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Small square- or finger-shaped pieces should be ideal and easy for most toddlers–the latter has the advantage of making it harder for your kiddo to just eat the chocolate chips out of the cake (as ours is often wont to do). Two of those slices make an ideal snack, but we especially find it helpful as a side to breakfast, where it can fill out a plate and your child’s stomach quite nicely.
Adapt
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If your child is ready for/can tolerate pieces within his/her cake, you can add raisins or chopped nuts to the mix; it will not affect the proportions or cook time. Zucchini can be subbed for carrots–just make sure to squeeze out the moisture in the zucchini before adding to the mixing bowl.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 7g11%
- Cholesterol 20mg7%
- Sodium 20mg1%
- Potassium 140mg4%
- Total Carbohydrate 15g5%
- Dietary Fiber 2.25g9%
- Sugars 4g
- Protein 5g10%
- Vitamin A 95 mcg
- Iron 1 mg
- Vitamin B12 0.17 mcg
- Magnesium 51 mg
- Manganese 0.16 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- * Embedding the chocolate chips is more a strategy than a necessity: it's merely a proactive move to keep your child--as ours does--from simply biting out the chocolate and nothing else. If that's not an issue for you, feel free to scatter the chips as you see fit, including on top.
User Reviews
I’m going to be honest: I don’t like carrot cake but this was delicious. Moist, flavorful and satisfying. My kid loved it and so did I. Also appreciated the cashews for added protein. Nice to make something that we both can enjoy! Thanks!