Carrot and pecan slice
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15 (makes 15 squares)
Time to make:
35 mins (Hands-on time: 20 mins, Cooking time: 15 mins)
$0.40 per serve
(at time of publication)
Full ingredients list:
1 cup self-raising flour
1/2 cup caster sugar
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup roughly grated carrot
1 egg, lightly beaten
2 egg whites, lightly beaten
60g reduced-fat table spread, melted
1/4 cup skim milk
1/2 cup pecans, toasted, finely chopped
120g extra-light cream cheese
1 tablespoon icing sugar, sifted
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 160°C. Line an 18cm x 28cm slice tin with a sheet of baking paper, leaving a 2cm overhang at long sides.
Step 2 Combine flour, caster sugar, ginger, cinnamon and grated carrot in a medium bowl. Add egg, egg whites, melted table spread, skim milk and half of the pecans to bowl; stir to combine. Pour slice mixture into prepared tin; smooth surface with a spatula.
Step 3 Bake for 15 minutes, or until a skewer inserted into the centre of slice comes out clean; leave to cool completely in tin.
Step 4 Mix cream cheese and icing sugar in a small bowl to make icing. Spread icing onto cooled slice, scatter with remaining pecans and cut into squares.
About this recipe
First published: September 2014