Carrot Cake Muffins

Mini carrot cake muffins made with Gerber carrot puree, topped with frosting arranged on a plate with a small bowl of frosting.

Carrot Cake Muffins Recipe

  • Stage: Crawler (8+ months), Toddler (12+ months)


  • 1 ¾ cups oat flour
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon
  • ⅛ tsp salt
  • 2 2oz tub or jar of Gerber Carrot Puree
  • 1 medium banana, mashed
  • ½ tsp vanilla extract
  • 1 egg
  • ½ carrot, peeled and grated
  • Optional: ¼ cup yogurt of choice, for topping


  1. Preheat oven to 350 degrees. Grease a mini muffin tin, or line with liners.
  2. In a medium bowl, whisk together the oat flour, baking powder, cinnamon, and salt. In another medium bow, mix together the Gerber Carrot Puree, mashed banana, vanilla, egg, shredded carrot, and maple syrup if using.
  3. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Add the grated carrot and fold into the batter.
  4. Add the dough to the muffin pan, filling to the top of each cup.
  5. Bake for 18-20 minutes. Test one of the muffins for doneness by sticking in a toothpick and seeing if it comes out clean. Cool completely, then top with yogurt “frosting” if using.
  6. Cut into portions appropriate for your baby’s age and stage, and serve! Store leftovers in an airtight container in the fridge for up to 5 days. Freeze in an airtight container for up to one month.