Carrot Cake Slice with Cream Cheese Topping

Cook time 45 minutes + 2-3 hours setting time
Servings 20 pieces


75g wholemeal self-raising flour
95g brown sugar
100g rolled oats
60g (1 cup) shredded coconut
2 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp ground cardamom
3 tbsp poppy seeds
70g hazelnuts, chopped
2 carrots, coarsely grated
3 eggs
125ml Extra Virgin Olive Oil

Cream Cheese Topping
150g cream cheese, at room temperature
60g butter, at room temperature
Pinch of salt flakes
125g icing sugar, sifted
60g (1 cup) shredded coconut

Carrot Cake Slice with Cream Cheese Topping


Preheat the oven to 190°C. Grease a 20cm x 30cm baking tin with oil and line the base and sides with baking paper, cutting into the corners to fit.

Place the flour, sugar, oats, coconut, spices, poppy seeds, hazelnuts, carrot, eggs and olive oil in a large bowl. Stir until just combined, then spoon into the prepared tin, spreading evenly. Bake for
25 minutes until the slice springs back slightly when pressed in the middle. Allow the slice to cool completely in the tin, then prepare the topping.

To make the topping, place the cream cheese, butter and salt in a bowl and mix well with a spatula. (Alternatively, combine the cream cheese, butter and salt in the bowl of an electric mixer and mix on medium speed using the paddle attachment.) Add the icing sugar and half of the coconut and mix to incorporate.

Dollop the topping onto the slice, then gently spread out evenly using a palette knife. Sprinkle on the remaining coconut, loosely cover with plastic wrap and place the slice in the fridge to set for 2–3 hours before slicing.