Spiced Carrot cupcakes 

My Mummy multitasking abilities have been truly tested this weekend. We have had a houseful of family for our little boy’s Christening. I have always enjoyed cooking for my friends and family but it’s understandably much harder with a little one around! We decided to have everyone at our house for lunch after the Christening as it meant our little one could play with his toys and nap in his cot (it’s getting harder to pack enough to entertain a 9 month old) but it did mean a lot of cooking and cleaning on my part! Everyone has now gone home so tonight we are relishing the relative calm of life as a family of three again.

I had spent a while planning what I could feed everyone with relative ease in case William had a melt down! He has become nervous of strangers recently (a normal phase apparently) but one that is nevertheless hard to explain to well meaning relatives who are desperate for a photo! One thing I wasn’t willing to compromise on however was cake!

It was really important to me that I made Will’s Christening cake. It was a carrot cake

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William’s Christening cake (the not baby friendly version)

and was the very same recipe that we had for our wedding. It’s delicious but not at all baby friendly, and I was really keen for Will to be able to join us and have some cake. After some trial and error I came up with this baby friendly spiced carrot cake recipe, free of refined sugar and a perfect texture for babies to chew or gum. This recipe is naturally sweet due to the addition of banana as well as the carrots themselves. This recipe makes 12 mini cupcakes and is incredibly easy. These can be frozen or stay fresh in a sealed container for 3 days.

 

Ingredients

  • 50g carrot grated (weigh once grated)
  • 80g  ripe banana (a small banana)
  • 1 free range egg
  • 30g self raising flour
  • Pinch of nutmeg
  • Pinch of cinnamon

Method

  • Grate the carrot and place on kitchen paper to remove some of the moistureimg_5544
  • Beat the egg in a mixing bowl and add the spices
  • Stir in the grated carrot
  • Mash the banana and add to the mixture
  • Sift in the flour and combine
  • Grease cupcake tin using oil or butter
  • Pour mixture into tin and place in preheated oven (180 degrees) for 10 minutes or until they feel bouncy to touch and are a golden brown
  • Leave to cool slightly before removing from tin.

 

 

Will has really enjoyed eating these. I give him 2 along with some fruit for pudding or one as a snack. I’d love to know how you get on making these.

Happy cooking!

 

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