“Carrot cake slice, smothered in cream-cheese frosting. What more could you want!”

200g carrots, chopped

1/2 cup (50g) cashews

1x 2-3cm knob of ginger, peeled

1/2 cup (125g) brown sugar

1 cup (150g) self-raising flour
1 tsp ground cinnamon

1/4 cup (60ml) olive oil

2 tbs natural greek-style yoghurt

1 egg

1 teaspoon vanilla bean paste

Cream cheese frosting

250g creme cheese

Finely grated zest and juice of 1 lemon

50g butter, softened

3/4 cup icing sugar

Preheat oven to 160C. Grease and line the base and sides of a roughly 20x25cm brownie pan with baking paper.

Whiz carrot, cashews, and ginger until finely chopped. Add remaining ingredients and whiz to combine. Transfer to prepared pan and bake for 25 minutes or until cooked through and golden. Stand to cool.

Meanwhile, for the cream cheese frosting, clean food processor and return to the base with all the icing ingredients. Whiz until smooth, then chill until required.

Spoon icing over cooled carrot slicey and finely grate some lemon zest to finish.

Cut and serve

#CarrotSlicey