Carrot Cake Baked Weet-Bix

Perfect for breakfast or anytime snacking, the Carrot Cake Baked Weet-Bix! It's a delightful blend of wholesome goodness and irresistible flavour.

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
1 cups milk

Icing:
cup cream cheese, softened
cup double cream plain yoghurt
2 tbsp honey


METHOD

1. Preheat the oven to 180C. 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. *Chefs 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. *Chefs Tip: Our peeled bananas measured at 170g.
4. Grate and add the carrot along with the honey and milk. *Chefs Tip: Our grated carrot weighed 55g.
5. Mix the dry ingredients into the wet ingredients until well combined. *Chefs 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! *Chefs Tip: Store leftovers in an airtight container in the fridge for up to 2 days