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Healthy and Delicious Carrot Cake

Babies (10 Months+)
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Prep Time:7 minutes
Cook Time:20 minutes
Course: Appetizer, Breakfast, Main Course
Cuisine: Chinese
Keyword: baby cake, baby food
Servings: 10 servings

Equipment

  • Korea Didinika Baby Food cooking utensil

Ingredients

Instructions

  • Wash and peel the radish.Grate the radish using a fine grater.Squeeze out any excess water.
  • Finely chop the shiitake mushrooms.
  • In a mixing bowl, combine the cooked vegetable mixture with plain flour, corn flour, and Baby Angel's Homemade baby superfood powder.
  • Mix all the ingredients until well-combined to form a soft batter. Add water if needed.
  • Shape the batter into a square.
  • Steam the batter for approximately 10 minutes.
  • Heat a non-stick pan over low to medium heat and add a little oil.
  • Pan fry the steamed cake until both sides turn golden brown.

Notes

Here are the common mistakes to avoid when preparing this recipe:
  1. Failing to squeeze out excess water from the grated radish, which can make the batter too wet.
  2. Overcooking the vegetables, resulting in a loss of nutrients and a mushy texture.
  3. Adding too much or too little flour, leading to a dry or loose batter.
  4. Not steaming the batter for approximately 10 minutes or until fully cooked, resulting in an undercooked or dry cake.
  5. Using the wrong heat setting for pan frying, leading to burnt or soggy cakes. Maintain low to medium heat.
  6. Using a pan without non-stick coating for pan frying, causing the cakes to stick and making flipping difficult.
Storage:
    1. Allow the carrot cake to cool completely before storing it.
    2. Cut the cake into small, age-appropriate portions for your baby.
    3. Place the cake portions in an airtight container or freezer-safe storage bags.
    4. Label the container or bags with the date to keep track of freshness.
    5. Store the carrot cake in the refrigerator for up to 3 days or in the freezer for up to 3 months.
    6. If storing in the freezer, it's recommended to separate each portion with parchment paper or plastic wrap to prevent sticking.
    7. When ready to serve, thaw the frozen carrot cake portions in the refrigerator overnight or reheat them in a steamer until warmed through.
    8. Discard any leftover carrot cake that has been at room temperature for more than 2 hours to ensure food safety.