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!
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.
The icing couldn’t be simpler: cream cheese whipped with a touch of honey or maple syrup until soft and spreadable.
That’s it—no electric mixer, no complicated folding, and no mess.
Plus, if you skip the chocolate chips, this loaf is wholesome enough for toddlers or younger kids, while still feeling like a treat.
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.
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.
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.)
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.
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.)
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.
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.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
