Moist and fluffy, this carrot slice tastes just like a carrot cake, but is so much easier to make and so much easier to share. We’re celebrating all things orange coloured with this cake by topping it with a simple orange glaze that compliments the warm, spiced flavours of the slice perfectly. Make this whenever you have too many carrots in the fridge, or just whenever a carrot cake craving hits!
I have been on a slice baking spree of late, turning a lot of my favourite cake recipes into slices instead. They’re so much easier to whip together, share and store when you want cake but don’t want to go to all the effort that’s usually involved. They’re also perfect for when you have people over for any kind of casual get together, as you can whip something together in a flash, and you can serve them in small enough slices that often even the most commitment-phobic dessert eater will try a piece (and probably go back for seconds!).
The Secret is in the Glaze
What makes this slice so moist and a little different from your regular carrot cake is the two-ingredient orange glaze which gives it an extra level of amazing. I usually love cream cheese icing with my carrot cake, but I think this glaze is just as good and so much easier to make! It’s also great for anyone avoiding dairy and means that this whole cake is dairy free!
Tips for Making Carrot Slice
The carrot slice itself is a one bowl recipe (you just need another small one for the glaze) and both are really simple and straightforward to make.
- For this recipe, you will need about 450 grams of carrots, which is approximately 4 medium sized carrots or 2-3 large carrots. This should yield approximately 2.5 cups worth of grated carrot. It’s not a huge problem if you are little over or short of this amount as the recipe is fairly flexible in this regard.
- This recipe is perfect for using up old, slightly wobbly carrots, especially as they are much easier to grate than fresh, crisp carrots.
- The orange zest adds a complexity to the flavour here and no parts go to waste because the juice of the orange is then used for making the glaze! When zesting the orange, be careful not to grate in the white pith as this bit is bitter.
- You can skip the glaze if you prefer, but I definitely recommend making it if you can! If you omit it, I would consider adding an extra 1/4 cup of brown sugar to the slice recipe as it has been made less sweet to account for the glaze.
- I recommend the addition of walnuts here but feel free to leave them out if you don’t have any, or to add raisins or dried apricots if you prefer.
How to Store
This slice can be stored in an airtight container at room temperature or in the fridge for 3-4 days.
If you try this recipe, please let us know how you went in the comments below!
- 1/2 cup (100 g) brown sugar
- 1/3 cup (80ml) cooking oil (I use olive or coconut oil)
- 3 eggs
- 4 medium (~450g) carrots, grated (see note 1)
- 1/2 cup (60g) walnuts, roughly chopped
- Zest of 1 large orange (1.5-2tbsp of grated zest)
- 1 1/4 cup (200g) plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 tbsp orange juice (from half the zested orange)
- 1/3 cup (40g) icing sugar
- Preheat your oven to 180°C / 350°F (160°C Fan) and line a square 20cm x 20cm (8″ x 8″) baking tin with baking paper.
- Place brown sugar, oil, eggs, grated carrots and orange zest into a large mixing bowl and stir to combine.
- Sift in flour, baking powder, bicarb, chopped walnuts, ground cinnamon and nutmeg and mix together well.
- Pour the batter into the prepared baking tin, smooth off the top and place the tray into the oven for 20 minutes, or until the top is lightly golden and a cake tester in the centre comes out clean.
- Remove the tray from the oven and drizzle orange glaze over the slice while it is still warm. Allow the entire slice to cool for a few minutes before removing from the tin and slicing and serving.
- While the slice is baking, combine icing sugar and orange juice in a small bowl.
- Drizzle glaze over the top of the warm slice. Reserve any excess to serve with the slice if additional sweetness desired.
1. In our measurements, four medium carrots equated to about 450g in weight before peeling and grating and gave about 2.5 cups (300g) of grated carrot. Don't stress if you have a little more or less than this (+/- 50g) as it won't change the resulting slice very much at all.
Nutrition Information:Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 170Total Fat: 7.9gSaturated Fat: 1.1gCholesterol: 31mgSodium: 113mgCarbohydrates: 22.3gFiber: 1.5gSugar: 10.4gProtein: 3.5g
Nutritional information provided is an estimation only and may differ depending on your own individual ingredients