autumn kid friendly lunchbox main meals party food quick + easy snacks spring summer winter

Carrot Feta Slice

May 2, 2013

Carrot & Feta Slice | Veggie num num

This super simple recipe is a direct remake of the Aussie classic Zucchini Slice. I remember making a vegetarian version of zucchini slice years ago and trust me there is many an Australian family barbeque where that tasty slice is often served.

I decided to create this easy vegetarian recipe for our little Lu who loves carrot but not zucchini so much :) It’s perfect cut into wedges and makes a great healthy addition to kids school or grownups work lunchboxes with a side of fresh fruit.

Tasty, healthy and easy to prepare this carrot feta slice is also a fantastic kid friendly vegetarian recipe to serve at family gatherings or for a simple light dinner with fresh salad. As the recipe calls for both egg and dairy please be sure to choose certified free-range eggs and vegetarian feta cheese.

Carrot & Feta Slice | Veggie num num

Carrot Feta Slice

Preparation time 45mins // Serves 6-8

Print Friendly
  • 5 certified free-range eggs
  • 1 cup un-bleached self raising flour
  • 375g (13oz) (approx. 3 large) organic carrots, grated
  • 1 cup vegetarian feta cheese, crumbled
  • ¼ red onion, grated
  • ¼ cup pepita or sunflower seeds
  • ¼ cup flaked almonds
  • ¼ cup olive oil

Grease an 18cm x 28cm (7inch x 11inch) slice pan or casserole dish and pre-heat the oven to 180°C/356°F.

In a large bowl lightly whisk the eggs. Sift over the flour and whisk until smooth.

Add the remaining ingredients and fold through until just combined.

Transfer to the prepared dish and place in the oven for 35-40 minutes until golden on top and cooked through.

Allow to cool completely before serving. Great served cold from the fridge and perfect as a packed lunch.

A super simple and healthy vegetarian recipe from our family to yours, enjoy!!

Carrot & Feta Slice | Veggie num num

{this recipe was adapted from the Zucchini Slice recipe found on}

You Might Also Like

  • Rhonda May 4, 2013 at 2:45 pm

    looks/sounds delicious… will definitely be trying it. thanks :)

  • e / dig in May 14, 2013 at 3:45 pm

    zucchini slice is such an australian classic, isn’t it? born of necessity – ie, lots of zucchinis to use up! nice to see you back.

  • Health Benefits May 15, 2013 at 10:09 am

    “Super simple” recipes like this are exactly what I am looking for. Thanks so much for sharing this recipe. Definitely excited to have found your blog. Will be going through your nutrition and being veggie sections.

    Thanks again for posting and hope to find many more simple recipes and learn as much as I can while here :). All the best.

  • Veet May 23, 2013 at 6:09 pm

    Delicious- I am going to try these- i make zucchini slice often which is on the same lines- but as I am gluten intolerant I use besan flour- however I feel this recipe for people with gluten intolerance 1/2 a cup of gluten free self raising flour and then half a cup of besan flour would work really well. i”ll let you know how it goes when i get around to trying it. With love and gratitude xx

  • Nicky June 2, 2013 at 2:58 pm

    Made this as muffins instead of a slice and really delish, since made some variations with mushroom or spring onions. Love it.

  • Mary @ Fit and Fed June 21, 2013 at 9:25 am

    Hadn’t heard of the Aussie “zucchini slice” but just looked it up and now I know. My first visit here, I like what I see, just subscribed!