Blend the carrots and mix them with water, oil, and cinnamon.
Sift the flour, cornstarch (or potato starch), and baking powder, then combine everything with the carrot mixture.
Add chocolate chips if desired, pour the batter into the mini plumcake mold, and bake in a preheated oven at 180°C for about 30 minutes.
Blender
Sieve
Mini plumcake mold
Store in an airtight container at room temperature for 2-3 days or in the refrigerator for one week.
Recipe suitable for weaning, vegan, and sugar-free.
Italia
| Energy (kcal) | 162.95 |
| Carbohydrates (g) | 29.8 |
| of which Sugars (g) | 3.13 |
| Fat (g) | 3.54 |
| of which Saturates (g) | 0.51 |
| Protein (g) | 4 |
| Fiber (g) | 1.73 |
| Sale (g) | 0.34 |
