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Carrot Cake Weet-Bix Slice

Serves: 20
Prep: 10
Cook: 20

    A wholesome Easter carrot cake twist on our favourite Weet-Bix slice!


    • 5 Weet-Bix, crushed

    • 1 1/2 cups white self-raising flour (195g)

    • 1 tsp cinnamon

    • 1/4 tsp salt

    • 1 cup grated carrot (100 g)

    • 1/3 cup walnuts, roughly chopped (50 g)

    • 180 g margarine

    • 1 cup granulated sugar (200 g)

    • 1/4 cup orange juice, no added sugar


    • 125 g light cream cheese, room temp

    • 1 tbs margarine, room temp (20 g)

    • 1/4 cup icing sugar (30 g)

    • Zest of 1 orange

    • 1 – 3 tsp milk of choice, if needed


    1. Preheat oven to 180°C (355°F). Line base and two sides of a 20cm x 30cm slice tin witha strip of baking paper.
    2. Melt margarine in a small saucepan or heat-proof bowl. Whisk in sugar and orange juice. 
    3. In a large bowl, stir together Weet-Bix, flour, cinnamon, salt, carrot, and walnuts. Add wet ingredients to dry and stir until no streaks of flour remain. 
    4. Transfer mixture to prepared tin, and smooth surface. 
    5. Bake 20 - 25 mins,until puffed in the centre and golden on the edges. Cool in tin 20 mins, then transfer to a rack to cool completely.
    6. To make icing:in a small bowl, stircream cheese and margarine until very smooth. Add icing sugar and zest. If needed, add milk 1 tsp at a time, until desired consistency is reached. Spread icing over cooled slice. Sprinkle with extra walnuts and orange zest.


    • Store extra slice in a sealed container in the fridge.

    • Swap out white self-raising flour for wholemeal self-raising flour for some extra fibre

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