Step 1

Preheat your oven to 180 degrees and line a 28 x 18cm slice tin with baking paper. Make sure you leave paper hanging over the sides of the tin to help you remove the slice once it’s cooked.

Step 2

Roughly chop the walnuts and place them along with all of the other slice ingredients into a large bowl and mix with a large spoon until combined.

Step 3

Pour the Carrot Cake Slice mixture into your prepared tin and bake for 30 - 35 minutes or until the top of the slice is golden and cooked through when tested with a skewer. Carefully remove the slice from the oven and allow it to cool completely in the tin.

Step 4

To make the cream cheese icing, place the softened cream cheese and butter into the bowl of an electric mixer and beat on a medium speed for 3 minutes until combined. Scrape down the sides of the bowl and add the icing sugar and vanilla extract and mix on a low speed for 1 minute before increasing the speed to high and mix for a further 3 minutes until the mixture is well combined.

Step 5

Use a butter knife to spread the icing over the top of the slice and place it into the fridge for 30 minutes to firm.

Step 6

Carefully remove the slice from the tin (using the excess baking paper as ‘handles’) and cut the slice into pieces.