Carrot Cake Baked Weet-Bix: A Guilt-Free Treat with Creamy Frosting

If you’re searching for a breakfast bake that combines wholesome nutrition, nostalgic comfort, and a hint of indulgence, look no further than this Carrot Cake Baked Weet-Bix recipe. Made with simple pantry staples and topped with a luscious cream cheese and yogurt icing, this high-fiber, naturally sweetened dish is perfect for families, health-conscious foodies, and anyone trying to sneak veggies into their meals in the most delicious way.

Whether you’re making this for a leisurely Sunday brunch, a healthy school lunchbox snack, or a post-workout treat, this recipe strikes the perfect balance between tasty and nourishing. And yes, the kids will love it too!

Why You’ll Love This Carrot Cake Baked Weet-Bix Recipe

This recipe is a game-changer for anyone who loves carrot cake but wants to avoid refined sugar and processed flour. It’s:

• High in fiber thanks to BOKOMO Weet-Bix.

• Naturally sweetened with bananas and a touch of honey.

• Packed with nutrients from carrots and bananas.

• Moist, hearty, and full of warming cinnamon spice.

• Topped with a protein-rich, tangy-sweet icing.

Perfect for busy mornings or meal prepping for the week, this baked version of carrot cake has all the charm of the classic dessert without the sugar overload.

Ingredients You’ll Need

For the Bake:

• 8 BOKOMO Weet-Bix Wholegrain Wheat Biscuits

• 1 tsp baking powder

• 1 tsp ground cinnamon (plus extra for garnish)

• 2 medium bananas, peeled (about 170g)

• 1 large egg

• 1 medium carrot, peeled and grated (about 55g)

• 1 tbsp honey

• 1½ cups milk

For the Cream Cheese Icing:

• ½ cup cream cheese, softened

• ½ cup double cream plain yogurt

• 2 tbsp honey

Step-by-Step Instructions

1. Prep the Baking Dish

Preheat your oven to 180°C (356°F). Line and lightly grease an 18cm square baking dish. This ensures the bake doesn’t stick and lifts easily after cooling.

2. Prepare the Dry Ingredients

In a medium bowl, crush the Weet-Bix into rough crumbs. Stir in baking powder and cinnamon. Tip: Crushing with your hands works best, but you can pulse briefly in a food processor if you prefer a finer texture.

3. Mix the Wet Ingredients

In a separate large bowl, mash the bananas until smooth. Add the egg and whisk until combined. Stir in grated carrot, honey, and milk until fully incorporated.

4. Combine and Bake

Fold the dry mixture into the wet ingredients until a thick batter forms. Optional add-ins: A handful of chopped walnuts, pecans, or raisins adds flavor and texture.

Spoon the batter evenly into the baking dish and smooth out the top. Bake for 30 minutes, or until the edges pull away and a toothpick inserted in the center comes out clean.

5. Make the Icing

While the bake cools, mix together the softened cream cheese, yogurt, and honey until silky smooth. This icing is creamy, slightly tangy, and naturally sweet—no powdered sugar needed!

6. Ice and Garnish

Spread the icing generously over the cooled Weet-Bix bake. Dust with a pinch of cinnamon for extra warmth and visual appeal.

7. Slice, Serve & Enjoy

Cut into squares and serve immediately. These are delicious both slightly chilled or at room temperature.

Kitchen Equipment Needed

• Mixing bowls (medium and large)

• Fork or whisk

• Grater

• 18cm square baking dish

• Spatula or spoon

• Measuring cups and spoons

• Oven

• Optional: food processor or hand mixer for icing

Recipe Variations & Swaps

Make It Vegan:

• Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water, let sit for 5 mins).

• Use a plant-based yogurt and vegan cream cheese for the frosting.

• Ensure your milk choice is plant-based (like almond or oat milk).

Add a Crunch:

• Add ¼ cup chopped walnuts, pecans, or sunflower seeds to the batter.

Fruit Twist:

• Stir in ¼ cup raisins, chopped dates, or dried cranberries for a burst of sweetness.

Spice It Up:

• Add nutmeg, allspice, or ground ginger for a more robust spice profile.

No Bananas?

• Use unsweetened applesauce or pumpkin puree in place of the banana.

How to Store Leftovers

Refrigerator:
Place any leftovers in an airtight container. They will stay fresh for up to 5 days in the fridge.

Freezer:
Wrap individual slices in cling film and freeze for up to 3 months. Defrost overnight in the fridge or microwave for 20–30 seconds.

Serving Tip:
For best results, serve with a cup of tea or warm milk. If refrigerated, allow slices to come to room temperature or microwave for 15 seconds to soften before serving.

What to Pair with Carrot Cake Baked Weet-Bix

• Beverage: A hot cup of rooibos tea, chai latte, or a turmeric golden milk latte enhances the cozy flavors.

• Side: Serve with a side of Greek yogurt and fresh berries for a balanced breakfast.

• Topping Option: Add a dollop of nut butter or a drizzle of maple syrup for an extra indulgent treat.

Frequently Asked Questions (FAQ)

Q: Can I use instant oats instead of Weet-Bix?

A: You can substitute with crushed oats or oat bran, but the texture and fiber content will differ. Weet-Bix gives a firmer, more cake-like consistency.

Q: Is this recipe kid-friendly?

A: Absolutely! It’s subtly sweet, loaded with hidden veggies, and the icing makes it feel like dessert. Great for lunchboxes or after-school snacks.

Q: Can I make this ahead of time?

A: Yes, it stores well for several days. You can also prepare the base and frosting separately, then assemble before serving.

Q: Can I omit the icing?

A: Yes! While the icing adds creaminess, the base is moist and flavorful enough to enjoy on its own.

Q: Can I double the recipe?

A: Definitely. Just use a larger baking dish and bake for an additional 5–10 minutes as needed.

Final Thoughts

If you’re looking for a satisfying, wholesome alternative to traditional carrot cake, this Carrot Cake Baked Weet-Bix will become your new go-to. It’s nourishing, delicious, and easy enough for weekday mornings, but elegant enough to serve at brunch.

Plus, it’s a fantastic way to repurpose pantry staples like Weet-Bix into something unexpectedly delightful!

Enjoyed This Recipe?

We’d love it if you shared this Carrot Cake Baked Weet-Bix recipe with your friends and family! If you try it, snap a photo and tag us on social media—we love seeing your creations. Don’t forget to subscribe to our blog for more easy, nutritious recipes delivered straight to your inbox every week. Happy baking!