Serves: 4
Hands-on time: 10 minutes
Hands-off time: 30 minutes
INGREDIENTS
8 BOKOMO Weet-Bix Wholegrain Wheat Biscuits
1 tsp baking powder
1 tsp ground cinnamon, plus extra for garnish
2 medium bananas, peeled
1 large egg
1 medium carrot, peeled
1 tbsp honey
1½ cups milk
Icing:
½ cup cream cheese, softened
½ cup double cream plain yoghurt
2 tbsp honey
METHOD
1. Preheat the oven to 180°C. Line and grease an 18cm square baking dish. Set aside.
2. In a medium mixing bowl, crush the BOKOMO Weet-Bix Wholegrain Wheat Biscuits until it resembles a rough crumb. Mix in the baking powder and cinnamon, and set aside. *Chef’s Tip: Weet-Bix is a good source of fibre!
3. In a large mixing bowl, mash the bananas using a fork. Crack in the egg and mix. *Chef’s Tip: Our peeled bananas measured at 170g.
4. Grate and add the carrot along with the honey and milk. *Chef’s Tip: Our grated carrot weighed 55g.
5. Mix the dry ingredients into the wet ingredients until well combined. *Chef’s Tip: Add chopped nuts or raisins for extra flavour!
6. Spoon the batter into the baking dish and smooth out the top. Bake for 30 minutes until set and the edges pull away from the baking dish slightly.
7. Prepare a cream cheese icing while the bake is cooling. Mix the softened cream cheese with the yoghurt and honey until a silky smooth texture is achieved.
8. Generously spread the icing over the Carrot Cake Baked Weet-Bix and dust with cinnamon. Serve immediately and ENJOY! *Chef’s Tip: Store leftovers in an airtight container in the fridge for up to 2 days
