Send the kids back to school with a tasty treat. This Carrot Cake Slice doesn’t have to be iced but we think it tastes even better with a lemony frosting. Make a double batch and freeze cut into squares ready to pull out as needed.
How long will it take?
What’s the serving size?
Makes about 10 squares
What do I need?
1 ½ cups self-raising flour
¾ cup brown sugar
1 tsp ground nutmeg
1 ¼ cups grated carrot
½ cup walnuts, finely chopped (omit if nut-free)
½ cup desiccated coconut
150g melted butter
For the frosting
1 cup icing sugar
2 tbsp lemon juice
Handful of walnuts, roughly chopped to serve
How do I make it?
Preheat oven to 180C.
Grease and line a 28cm x 18cm slice tin.
In a large bowl add flour, sugar, nutmeg, carrots, walnuts, coconut and butter and mix to combine.
Spread mixture into tin, pressing with a wooden spoon to level the top.
Cook for 30 minutes, or until golden brown and set. Set aside to cool in pan.
When cool, make frosting by combining icing sugar and lemon juice. Add enough water to make the frosting the consistency you prefer. Spread frosting over slice and slice into squares before the frosting sets. Top each square with coarsely chopped walnut.