Carrot Cake Slice

16
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE - the full recipe name is Carrot Cake Slice With Vanilla Cashew Cream."

Original recipe yields 16 servings
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Nutritional

  • Serving Size: 1 (83.4 g)
  • Calories 250.2
  • Total Fat - 15.6 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 39.1 mg
  • Sodium - 108.1 mg
  • Total Carbohydrate - 25.1 g
  • Dietary Fiber - 2.3 g
  • Sugars - 16.6 g
  • Protein - 5.3 g
  • Calcium - 80.4 mg
  • Iron - 1.3 mg
  • Vitamin C - 4.5 mg
  • Thiamin - 0.1 mg

Step 1

Start by making the cream - blend all the ingredients until the mixture is smooth though you may need to add 2 tablespoons of water and once ready set aside until ready to serve.

Step 2

Pre-heat the oven to 180C.

Step 3

Line a 26cm x 18cm baking tin with non-stick baking paper.

Step 4

Using a fork, whisk the eggs, carrot and oil together in a large bowl until well combined and then fold in the remaining ingredients and spread the mixture evenly over the base of the prepared tin.

Step 5

Bake for 18-20 minutes or until the cake is cooked and golden; you can test it by inserting a skewer into the centre of the cake - if it comes out clean, it's ready.

Step 6

Remove from the oven and allow the cake to cool completely in the tin and once cooled, spread the vanilla cashew cream evenly over the top and refrigerate for at lease 1 hour before serving.

Step 7

Sprinkle the top of the chilled slice with the extra walnuts, flaked coconut and strips of lemon zest.

Tips & Variations


No special items needed.

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