Coconut carrot slices

Coconut carrot slices

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(68 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 15
If you’re looking for a treat for afternoon tea, or something to make for a cake sale, try this crunchy-topped traybake

Nutrition and extra info

Nutrition: per serving

  • kcal347
  • fat22g
  • saturates15g
  • carbs35g
  • sugars25g
  • fibre2g
  • protein4g
  • salt0.22g
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Ingredients

  • 250g pack unsalted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g light muscovado sugar
  • 1 tsp vanilla extract
  • 3 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 50g desiccated coconut
  • 200g grated carrot
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tsp mixed spice

For the topping

  • 85g desiccated coconut
  • 25g light muscovado sugar
  • 25g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.

  2. Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.

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Comments (83)

michela-ella's picture
5

absolute perfection :)

patriciaf's picture
5

Just made this and substituted the carrot for courgette and half the light muscovado for dark muscovado and I also used cinnamon instead of mixed spice I just sprinkled coconut over the top before baking and will top with some cream cheese frosting.

Mademoisellemoo's picture
5

This cake is divine BUT 300g of sugar is insane! I reduced the sugar to 200g and that was plenty. I also reduced the butter to 200g, I used cinnamon instead of all-spice, and I didn't bother with the topping. I just sprinkled some dessicated coconut. I also left the cake in the oven for 45mn. The result was a moist, tasty, yummy scrummy cake and I will be making this again and again.

talltone's picture
3.75

Lovely carrot cake, but the top is a bit messy. If doing this again, I'd use a little more butter to bind.

rparnell's picture
3.75

I might have looked at a different recipe to everyone else but I made this to the recipe and to the exact timings and it came out perfectly. Not sure why people have had trouble. Old flour? Not put into the oven straight away? Flour beaten in rather than folded? I gently pressed the topping onto the cake when I put it on and it's generally stayed put. It's still a little warm but couldn't stop myself from having some, and I think the crunch on the topping adds something to an otherwise soft cake. It's very rich so if I had to change anything next time it maybe to reduce the amount of butter. This may be better once it's completely cooled.

garrysmith's picture
3.75

Great cake but in my opinion it needed something else like sultanas

miss_brightside's picture

Really tasty - these were devoured very quickly by colleagues (even those who didn't normally like coconut!) and I git a lot of great comments about how lovely and moist they were. As others have suggested I found them to be slightly stodgy rather than light and fluffy but they're still a nice treat. They worked well without the topping and with just a sprinkling of icing sugar on top.

yorkshirejen's picture

This is my favourite cake recipe, and have just successfully made a banana version to use up some overripe fruit. Switched the carrot for 200g mashed banana, added a few chopped walnuts to the topping, and the cake is perfect using the same timings. I haven't had a problem with the topping, just make sure it's pressed down firmly and it seems to work a treat.

hollymiranda's picture

This is a really easy and effective recipe, they were really yummy and moorish, everyone loved them. These would get a 5star rating with raisins added to the recipe :)

beckyp8's picture

Forgot to rate it!

beckyp8's picture

I used 200g of butter and sugar after reading previous comments. I also spread butter icing over the top instead of the suggested topping. It was very yummy indeed! Very moist and not too sweet. Its def going in my recipe file and I can't wait to make it again. Give it a go!

denidax's picture
5

This was delicious!... so moist and tasty that everyone in my house liked it. Very easy and quick to make but after reading the previous comments, I did it without the topping and just sprinkled icing sugar on top. I left it in the oven just as stated and it was fine.

happie_emsie's picture
5

I made these and went off to work....when I got back they had all gone! Everyone loved them! Will be making them again soon (so that I get to try them!)

camille4angel's picture
2

It was okay, moist, but I won't be making it again. I didn't like the topping, as others have said here it is too crunchy and not easy to eat at a party. I had high expectations after the amazing peach melba recipe from Jane Hornby so I tried this. I'll definitely give the cappuccino cake a try though.

belindacaroline's picture

I wish I had read all the other comments suggestion before making this today. I followed the timing exactly, in my fan oven at 180 degrees, and this was stodgey and clearly needed more time. I will make again but adding on 15 mins to the original 30 mins before putting on the crunchy topping.

shazmc118's picture

I made this with my 5 year old son,very easy to make ,very moist and light will make it again.

eastdale31's picture

I normally don't like carrot cake but because this recipe added coconut I gave it a try. I am now converted, actually used golden castor sugar instead of light brown but it was great and can't wait to do another. Do not be put off when putting mixture in cake tin, it doesnt look very appertising. I did leave in oven for about 60mins and used butter icing for topping. Definately would recommend you try this cake.

neontree's picture
4

Made this without the icing (as thought it would be too much) and it was a bit hit. Freezes really well. (In fact, it's even nicer after freezing).

yellie's picture
5

I made this for a family dinner and got lots of complements. I used 40g of butter in the topping instead of 25g and patted it down firmly and didn't find the topping too crumbly at all.

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