Carrot cake slice

 This is what I call brekkie!

This is what I call brekkie!

Sugar is good for me!

Not surprisingly then, the one thing that works most successfully in my oven is usually of the sweet variety. This slice recipe from the delightful Justine Schofield has caught my eye this week. 

Firstly because Justine's recipes are easy to follow and also because of the combination of carrot (that has to be good for you) and cream cheese icing (I always have far too many Philly cream cheeses in my fridge).

My version is slightly different as I was missing a few pantry ingredients plus I didn't add nuts as I wanted the girls to take the slice to school.

Ingredients: 1/2 cup wholemeal self-raising flour (I used white self-raising flour as I didn't have any wholemeal), 2/3 cup brown sugar, 2/3 cup rolled oats, one cup shredded coconut, 2 teaspoons ground cinnamon (I used sugar cinnamon as I didn't find the right stuff until after it was cooking in the oven) 2 carrots coarsely grated, 3 eggs, 125ml olive oil (I used vegetable oil)

Cream cheese topping; 150 g cream cheese at room temp, 60 g butter at room temp, pinch salt flakes, 125 g icing sugar, sifted (this is a pain) one cup shredded coconut.

Method: Preheat the oven to 190 degrees Celsius, grease a 20cm x 30cm baking tin with oil and line the base and sides with baking paper. 

Put flour, sugar, oats, coconut, spices, carrot, eggs and oil into a large bowl. Stir until just combined (this is fab as I just used a wooden spoon) and then spoon the mixture into the cake tin. Bake for around 25 minutes. You'll know it's cooked if it springs back a little when pressed in the middle. Allow the slice to cool completely in the tin before making the topping.

For the topping, put cream cheese, butter and salt in a bowl and mix with either a spatula or electric mixer. (I found the electric mixer tricky as the ingredients kept getting caught in the beaters!) Next mix in the icing sugar and half of the coconut mix. Once it's all combined spread the icing evenly on the cooled slice. Sprinkle on the leftover coconut and then loosely cover with plastic wrap. Put the slice in the fridge to set for 2-3 hours before cutting it up!

Success rate: Four out of five family members loved this. (Mum is still staying with us) Allegra enjoyed it for her morning tea, Giselle was less impressed and left it for me to eat when I was emptying her school bag.