Ingredients
The following ingredients have 20 Servings
- 150 g melted butter
- 1 ? cup (200 g self raising flour)
- 1 cup 200g brown sugar
- 2 tbsp desiccated coconut
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ¾ cup grated carrots - approximately 2 medium carrots
- ½ cup 50g walnuts
- ¼ cup 40g sultanas
- ¼ cup 30g currants
- For the icing
- 250 g of cream cheese - softened
- 180 g of butter - softened
- 220 g of icing sugar
- 1 tsp of vanilla extract
Instruction
- Preheat your oven to 180 degrees and line a 28 x 18cm slice tin with baking paper. Make sure you leave paper hanging over the sides of the tin to help you remove the slice once it’s cooked.
- Roughly chop the walnuts and place them along with all of the other slice ingredients into a large bowl and mix with a large spoon until combined.
- Pour the Carrot Cake Slice mixture into your prepared tin and bake for 30 - 35 minutes or until the top of the slice is golden and cooked through when tested with a skewer. Carefully remove the slice from the oven and allow it to cool completely in the tin.
- To make the cream cheese icing, place the softened cream cheese and butter into the bowl of an electric mixer and beat on a medium speed for 3 minutes until combined. Scrape down the sides of the bowl and add the icing sugar and vanilla extract and mix on a low speed for 1 minute before increasing the speed to high and mix for a further 3 minutes until the mixture is well combined.
- Use a butter knife to spread the icing over the top of the slice and place it into the fridge for 30 minutes to firm.
- Carefully remove the slice from the tin (using the excess baking paper as ‘handles’) and cut the slice into pieces.
