Coconut carrot slices

Coconut carrot slices

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(63 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
347
protein
4g
carbs
35g
fat
22g
saturates
15g
fibre
2g
sugar
25g
salt
0.22g

Ingredients

  • 250g pack unsalted butter
  • 300g light muscovado sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 200g self-raising flour
  • 50g desiccated coconut
  • 200g grated carrots
  • 2 tsp mixed spice

For the topping

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

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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.

Recipe from Good Food magazine, July 2009

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Comments

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catz1ct's picture
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I made this yesterday and it turned out perfectly. I didn't bother with the topping, I just sprinkled some of the coconut on it while it was still warm. It is very yummy and I will be making it again soon!

m8thm0's picture
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My cake was perfectly cooked after following the exact recipe. The topping had a crumbly texture but stayed on the cake well and I thought it balanced out the moist cake excellently. I liked the combination of carrot and coconut, but for me the sponge was a bit too buttery - I might put in a bit more carrot next time.

bakemeacake's picture
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I also found this was very undercooked after 30 mins in the oven, I cooked it for 50 mins and it was light and delicious. I added orange zest and reduced the sugar by 50 grams.

jaqmitch's picture
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Sorry forgot rating

jaqmitch's picture
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This is the first time I've left a comment but had to let everyone know how gorgeous this cake is. Hubby thinks is the best carrot cake he's ever eaten, and its soooooo easy. Made it twice now and both times used butter icing for topping. Will definitely be a firm favourite.

joanne272's picture

Really yummy moist carrot cake! Used mascarpone cheese with orange juice and icing sugar as a topping as suggested by Abi and it turned out really nice. My friends loved it!

xxcazzyxx's picture
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I have only recently started baking cakes, and this one by far is the easiest and the tastiest one I have made. Mix everything in one pan and put it in the oven. Really Really good cake :) Suggest you try this if you have a sweet tooth.

hasselk's picture
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At first I found it way too greasy - though after a night in the fridge it's a very moist, tasty cake. Topping too dry, next time add more butter.

oliviafair's picture

I have to agree with the comment from topcattips (March 2011) - this cake did not work out for me either. As with all the other comments it took longer than stated, and the topping was too crumbly. But I also found it far too buttery and solid, rather than light and fluffy as the picture suggests. Don't think I will give this one a second chance!

vickyhinde's picture
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Made these for our Easter celebration, so good. I wanted a carrot cake, but didn't really want the cream cheese frosting that ususally comes with it, this was nice, the coconut added a great crunch.
I only had dark brown sugar, and it worked out...will definately be making again...

myfanw's picture
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Very tasty! Same problem with topping as others. Might try a different topping as suggested by other cooks on here! Made mine gluten free by using gf self raising flour as I'm a coeliac. Worked just as well as normal flour! Big thumbs up!

sparrowfield's picture
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Very moist, though the top was crunchy a lot of the coconut did fall off when eating. I agree it is quite good as a pudding.

pennyshaw's picture
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I made no changes to this recipie as its perfect! A lovely moist cake which everyone enjoyed! I will make this again and again!

lizleicester's picture
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Easy and delicious. Took tray-full to work (mainly to stop me eating it all by myself), and it was loved by all.

0161angie175's picture
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made this today and its lovely

elza24's picture
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Very tasty!!! Made it for Christmas, and am making it again for some guests. Easy to make, was done in mentioned time, I added a little more butter for topping and turned out great. Everybody loved it!

smitchy's picture
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I used philly, with icing sugar, bit of butter and sprinkled the coconut on top, was yummie

ericafothergill's picture

Realy easy to make, did not have muscovado sugar just used soft brown and it was delicious.

bonnebouffe's picture
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Excellent flavour. However, I used 200g. of light brown sugar rather than the 300g. light muscavado specified. This seemed quite sweet enough. My problem was that the topping was far too fragile, easily falling off. I wonder how one could get it to stick on better without increasing fat or calories? - by mixing it with whipped egg white, perhaps? (I see that others have simply added more butter). A very good recipe.

clarri69's picture

Hiya picnicspot...I might be too late but (when logged in) you just click on the "add to binder" icon next to the ingredients.

I'm going to cook this for a cake sale at school on Friday so I'll be back to rate it................

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