Plenish x Coconut Collab Carrot Cake Breakfast Slice

10 min
35 min
Plenish x Coconut Collab Carrot Cake Breakfast Slice


  • Preheat the oven to 180C / 160 fan. Line 25 x 17 x 2.5 cm baking tray with greaseproof paper.

  • Soak the dates in boiling water for 3 - 5 minutes to soften. Drain, remove the stones and then chop. Mix all the dry ingredients together in a mixing bowl. 

  • Add the wet, including the dates, and using a spatula, mix until combined. Spoon the batter into your baking tray and smooth with a spatula. Bake for 25 minutes, or until you can insert and remove a skewer without crumbs sticking. Allow to cool in the tray for 10 minutes be-fore transferring to a wire wrack to fully cool. 

  • Meanwhile make the frosting. Place everything in a mixing bowl and whip with a hand balloon whisk to combine. Taste and adjust the sweetness to taste. Add the frosting to the tray bake with a spatula and top with walnuts and an optional maple drizzle. Cut into 8 slices and serve. 

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