Carrot cake bars

Suitable from 12 months to adult, 
gluten free/wheat free, 
dairy free, 
egg free.



  • 2 cups gluten free rolled oats
  • 1 1/2 teaspoon of baking powder
  • 1 tablespoon of corn flour
  • juice and grated rind of 1 orange
  • 1 medium carrot , grated
  • 1 tablespoon of smooth almond butter. if you wish to make this recipe nut free, sub for 1 tablespoon of tahini or 1 tablespoon of dairy free spread/vegan butter
  • 1 medium ripe banana, mashed
  • 1 tablespoon of maple syrup. this can be subbed for brown sugar, both are optional as the recipe is sweetened by the banana
  • 1/2 teaspoon mixed spice/pumpkin spice
  • 1/4 teaspoon ground ginger
  • pinch of ground nutmeg
  • 1 tablespoon of sultanas
  • 2 teaspoon of ground cinnamon
  • tablespoon of oat or soy milk


  • grind the oats in a food processor until they look like flour, add the spices, baking powder and cornflour to thoroughly combine
  • in a bowl, mix the almond butter with the grated orange rind and juice, mashed banana, grated carrot and maple syrup. combine well
  • pour the dry ingredients into the wet and mix well
  • add the sultanas, mix again
  • add some of the milk and mix until you have a soft batter
  • pour into the tin and bake for 30 to 35 minutes
  • allow to cool before slicing into 8 bars

Preheat oven to 190° Celsius
Line an oven proof 20cm tin with baking parchment