Food & Wine
Carrot cake slice with cream cheese topping
“Treat yourself with a scrumptious slice that is exciting, bold and textural. I’m sure many of you have tried carrot cake before; although this recipe is similar, I have transformed it by cutting the cooking time and presenting it in bite-sized portions. It’s fantastic for afternoon teas, lunch boxes and after-school snacks,” writes Justine Schofield in her latest cookbook Simple Every Day.
Makes: 20
Ingredients:
- 75 g wholemeal self-raising flour
- 95 g brown sugar
- 100 g rolled oats
- 60 g (1 cup) shredded coconut
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cardamom
- 3 tablespoons poppy seeds
- 70 g hazelnuts, chopped
- 2 carrots, coarsely grated
- 3 eggs
- 125 ml olive oil
For the cream cheese topping
- 150 g cream cheese, at room temperature
- 60 g butter, at room temperature
- pinch of salt flakes
- 125 g icing sugar, sifted
- 60 g (1 cup) shredded coconut
Method:
- Preheat the oven to 190°C. Grease a 20 cm x 30 cm 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.
Tip: To get really clean cuts, place the slice in the freezer, rather than in the fridge, then slice with a large chef’s knife.
Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).