I put together this recipe after having too many bland carrot cakes. My tiny chef, 2.5 year old Bella, has always been keen on flavours and rejects ‘beige' food, so she keeps me on my toes. This carrot cake has raisins, cinnamon, a touch of citrus and of course carrots, which all combine to create a nice festive feel with the benefit of vegetables.
When baking with young children, prep as much as you can in advance. This recipe also requires one special step: soaking the raisins in the juice of half an orange. Let your tiny chefs get their hands nice and sticky as they squeeze all the juice out! We did this step before nap time, let the raisins soak for a couple hours, and ended up with lovely, almost caramelised, raisins in the cake.
Also I recommend peeling and grating your carrots in advance - this can take awhile and you want to be ready to go once you’ve got your tiny chef ready!
Let the cake cool and decorate with icing, if you wish! We used some ready-made icing to keep it simple.