recipes
Choc Carrot Slice
A quick mix slice with a healthy twist!
makes 24 pieces
10 min prep
if you liked this recipe, try...
ingredients
| ½ x 500g packet frozen Birds Eye Carrot Rings, cooked following packet directions 2 eggs 2 tablespoons sunflower or canola oil 1 teaspoon vanilla essence ¼ cup skim milk 1/3 cup cocoa ½ cup firmly packed brown sugar 100g ground almonds 1 teaspoon baking powder Icing sugar for dusting |
featured products
instructions
step 1
Puree until smooth, cooked Birds Eye Carrot Rings, eggs, oil, vanilla essence and skim milk.
step 2
Combine cocoa, brown sugar, ground almonds and baking powder in a medium bowl; stir in pureed carrot mixture and mix well.
step 3
Pour into a baking paper lined 26cm x 16cm oblong pan and smooth mixture with back of spoon. Bake in preheated oven at 160°C for 25-30 minutes. When cooked allow to cool in pan before cutting into 24 pieces. Serve dusted with icing sugar.
recipe tip
Ground hazelnuts, walnuts or pecan nuts can be substituted for the almonds.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 325kJ (78Cal) | 1040kJ (249Cal) |
| Protein | 1.9g | 6.1g |
| Fat - Total | 4.5g | 14.5g |
| - Saturated | 0.5g | 1.7g |
| Carbohydrate | 7.1g | 22.6g |
| - Sugars | 6.6g | 21.2g |
| Dietary Fibre | 0.7g | 2.4g |
| Sodium | 42mg | 133mg |
| Potassium | 94mg | 302mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Choc Carrot Slice
Choc Carrot Slice
A quick mix slice with a healthy twist!
ingredients
½ x 500g packet frozen Birds Eye Carrot Rings, cooked following packet directions
2 eggs
2 tablespoons sunflower or canola oil
1 teaspoon vanilla essence
¼ cup skim milk
1/3 cup cocoa
½ cup firmly packed brown sugar
100g ground almonds
1 teaspoon baking powder
Icing sugar for dusting
instructions
step 1
Puree until smooth, cooked Birds Eye Carrot Rings, eggs, oil, vanilla essence and skim milk.
step 2
Combine cocoa, brown sugar, ground almonds and baking powder in a medium bowl; stir in pureed carrot mixture and mix well.
step 3
Pour into a baking paper lined 26cm x 16cm oblong pan and smooth mixture with back of spoon. Bake in preheated oven at 160°C for 25-30 minutes. When cooked allow to cool in pan before cutting into 24 pieces. Serve dusted with icing sugar.
makes 24 10 min prep recipe tip
Ground hazelnuts, walnuts or pecan nuts can be substituted for the almonds.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au