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Carrot cake Weet-bix slice

Serves: 30
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 witha 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, stircream 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

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