It may come as a bit of a surprise to learn that although I’m a HUGE lover of all things chocolate, one of my all-time favourite cakes is carrot cake (especially when it’s topped with cream cheese icing!). This recipe brings together all of my favourite carrot cake components into one super simple slice – what more could you want?!
It doesn’t get much easier when it comes to making this slice (it’s a great recipe to make with the kids), as all you need to do is combine all of the ingredients together, then bake. Yes, it’s really that easy!
This slice is incredibly moreish, and because it’s cut into small pieces, I don’t feel so guilty indulging in a couple of pieces at a time! It does have a heavier texture compared to a traditional carrot cake, but rest assured, it’s just as delicious!
What makes this slice extra special is topping it with a rich cream cheese icing, however, if you are trying to be good or you want to pop this slice into the freezer for another time, you can omit the icing. You can also easily adapt this recipe to be lunchbox-friendly by leaving out the walnuts and adding an extra ¼ cup of dried fruit.
Carrot Cake slice
- 150 g butter, melted
- 1 ⅓ cup self-raising flour
- 1 cup brown sugar
- 2 tbsp desiccated coconut
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ¾ cup grated carrots (around 2 medium-sized carrots)
- ½ cup walnuts, roughly chopped
- ¼ cup sultanas
- ¼ cup currants
Cream cheese icing:
- 250 g cream cheese, softened
- 180 g butter, softened
- 220 g icing sugar
- 1 tsp vanilla extract
- Preheat your oven to 180°C and line a 28cm 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 has cooked.
- Place all 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. Every oven is different, so test by inserting a skewer into the centre of the slice – the skewer should come out with no batter on it. 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, then add the icing sugar and vanilla extract, and mix on a low speed for 1 minute. Increase 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 up.
- Carefully remove the slice from the tin (using the excess baking paper as ‘handles’) and cut the slice into 4.5cm squares.
- This slice can be frozen when un-iced.
- If making for school lunches, omit the walnuts and add an extra ¼ cup dried fruit.Lauren is the creator of the blog Create Bake Make where she shares simple delicious and most importantly easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, Lauren is also a mum to three boys, so when she isn't breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm! In her rare quiet moments, you will find her curled up with a book or the latest magazine, enjoying a hot coffee or indulging in her slight online shopping addiction.