Carrot Cake Weet-Bix Slice

Serves: 20
Prep: 10
Cook: 20

A wholesome Easter carrot cake twist on our favourite Weet-Bix slice!

Ingredients

  • 5 Weet-Bix, crushed

  • 1 1/2 cups white self-raising flour (195g)

  • 1 tsp cinnamon

  • 1/4 tsp salt

  • 1 cup grated carrot (100 g)

  • 1/3 cup walnuts, roughly chopped (50 g)

  • 180 g margarine

  • 1 cup granulated sugar (200 g)

  • 1/4 cup orange juice, no added sugar

Icing

  • 125 g light cream cheese, room temp

  • 1 tbs margarine, room temp (20 g)

  • 1/4 cup icing sugar (30 g)

  • Zest of 1 orange

  • 1 – 3 tsp milk of choice, if needed

Method

  1. Step 1

    Preheat oven to 180°C (355°F). Line base and two sides of a 20cm x 30cm slice tin with a strip of baking paper.
  2. Step 2

    Melt margarine in a small saucepan or heat-proof bowl. Whisk in sugar and orange juice. 
  3. Step 3

    In a large bowl, stir together Weet-Bix, flour, cinnamon, salt, carrot, and walnuts. Add wet ingredients to dry and stir until no streaks of flour remain. 
  4. Step 4

    Transfer mixture to prepared tin, and smooth surface. 
  5. Step 5

    Bake 20 - 25 mins, until puffed in the centre and golden on the edges. Cool in tin 20 mins, then transfer to a rack to cool completely.
  6. Step 6

    To make icing: In a small bowl, stir cream cheese and margarine until very smooth. Add icing sugar and zest. If needed, add milk 1 tsp at a time, until desired consistency is reached. Spread icing over cooled slice. Sprinkle with extra walnuts and orange zest.

Tips

  • Store extra slice in a sealed container in the fridge.

  • Swap out white self-raising flour for wholemeal self-raising flour for some extra fibre