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
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.Step 2
Melt margarine in a small saucepan or heat-proof bowl. Whisk in sugar and orange juice.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.Step 4
Transfer mixture to prepared tin, and smooth surface.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.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.