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–+ servings
The cooked carrot slice on a metal tin, half cut into squares.
Robyn Jones

Savoury Carrot Slice

This budget friendly gluten-free carrot slice is packed with carrots, eggs and cheese and is a school lunchbox favourite!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 slices
Course: lunchbox
Cuisine: Australian
Calories: 131
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 carrots around 200g
  • 5 eggs size large
  • 65 g GF plain flour I use White Wings
  • 1 teaspoon GF baking powder
  • 60 ml olive oil
  • 3 spring onions finely chopped
  • 100 g cheddar cheese grated
  • 25 g parmesan cheese grated. Optional. Make sure suitable for vegetarians if vegetarian.
  • salt
  • black pepper

Equipment

  • 20 x 30 cm baking dish (7.5 x 12 inches)

Method
 

  1. Preheat the oven to 180℃ fan / 200℃ / 392℉.
  2. Line a 20 x 30 cm (7.5 x 12 inch) baking dish with baking paper.
  3. Whisk the eggs in a large mixing bowl, then add the flour and baking powder and whisk until smooth.
  4. Add the grated carrots, chopped spring onions, grated cheese and olive oil, a pinch of sea salt and black pepper and stir to combine.
  5. Pour the batter into the pan and smooth down the top. Sprinkle over the parmesan. Bake for 25-30 minutes, until golden and set.
  6. Allow to stand for 10-15 minutes before slicing.

Nutrition

Calories: 131kcalCarbohydrates: 5gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 78mgSodium: 160mgPotassium: 83mgFiber: 1gSugar: 1gVitamin A: 2749IUVitamin C: 1mgCalcium: 122mgIron: 1mg

Notes

When baking the slice for these images I used a 27.5cm x 17.5cm tin.

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