Carrot cake Weet-bix slice

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

Preheat oven to 180°C (355°F). Line base and two sides of a 20cm x 30cm slice tin witha strip of baking paper.
Melt margarine in a small saucepan or heat-proof bowl. Whisk in sugar and orange juice.
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.
Transfer mixture to prepared tin, and smooth surface.
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.
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

Nutritional information