Preheat your oven to 180 degrees and line a 28 x 18cm slice tin with baking paper. Make sure you leave paper hanging over the sides of the tin to help you remove the slice once it’s cooked.

Roughly chop the walnuts and place them along with all of the other slice ingredients into a large bowl and mix with a large spoon until combined.

Pour the Carrot Cake Slice mixture into your prepared tin and bake for 30 - 35 minutes or until the top of the slice is golden and cooked through when tested with a skewer. Carefully remove the slice from the oven and allow it to cool completely in the tin.

To make the cream cheese icing, place the softened cream cheese and butter into the bowl of an electric mixer and beat on a medium speed for 3 minutes until combined. Scrape down the sides of the bowl and add the icing sugar and vanilla extract and mix on a low speed for 1 minute before increasing the speed to high and mix for a further 3 minutes until the mixture is well combined.

Use a butter knife to spread the icing over the top of the slice and place it into the fridge for 30 minutes to firm.

Carefully remove the slice from the tin (using the excess baking paper as ‘handles’) and cut the slice into pieces.