I’ve been doing more baking without refined sugar so Baby A has snacks ready in the freezer, and whilst she is very complementary about my efforts (at least that’s how I interpret her hoovering them up in 2 bites or less), the endless banana/apple/oat-based concoctions are a little bit heavy and stodgy!

With a little experimentation based on some recipes I had in the cupboard & some things about the house, I came up with these little cakes/muffins. My first without refined sugar that have a proper rise and lighter texture! I blitzed the raisins so she doesn’t choke on them, but you could keep them in whole if you prefer.

Spongy Little Sugar Free Carrot Cakes

Makes 8 small cakes

Ingredients

• 1 medium egg
• 30g olive oil
• 30g prune purée (I used Ella’s Kitchen)
• 1 ripe medium banana, mashed
• 30g raisins, blitzed until sticky in a food processor
• 1 medium carrot, peeled and grated
• 75g gluten free self raising flour
• 1/2 tsp bicarbonate of soda
• 1 tsp mixed spice

Method

1. Preheat the oven to 180ºc (fan), and line a muffin or cupcake pan.
2. Beat together the egg, oil, prune purée and mashed banana using an electric whisk until it forms a lighter, slightly frothy mixture. This will take 2-3 minutes.
3. Mix together the grated carrot, flour, bicarbonate of soda and mixed spice.
4. Gently fold the dry mix into the sticky mix to keep in as much air as possible.
5. Place dessert-spoonfuls of the mix in the pan, and bake for approximately 10-12 minutes.
6. Cool completely on a wire rack before letting baby loose!