Menu
Coconut carrot slices

Coconut carrot slices

  • 1
  • 2
  • 3
  • 4
  • 5
(66 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g pack unsalted 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

    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

    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

    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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (81)

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................

ruthnisbet's picture

Can anybody tell me how to add a recipe to my folder please? Can't find the "save button" !

jaynewestwood's picture

I found this recipe through a thread on sugar free cakes and got this amendment "Instead of 300g light muscovado sugar, I used 150g agave syrup. For the topping I used 30g agave syrup and no melted butter. All the remaining ingredients were exactly the same and the oven temperature. This cake turned out beautifully, I'll definitely do this one again."
I'll be trying that and looking forward o the result

halleloojah's picture
4

Agree with jdr that it was too buttery. I think if I make it again I'd want to significantly reduce the amount of butter in it as it left grease marks on whatever it touched! Also not good for the guilt when you're eating it! Tasted very nice though apart from that. Will definitely try the orangey marscapone idea for the topping next time too as the topping is too dry.

w1lmington's picture
5

I forgot to add that the cooking time was spot on. 30min followed by 10min for the topping. Not sure why it hasn't worked for others on this site.

w1lmington's picture
5

Absolutely delish. I noted previous comments on the crumbly topping and added a 1/4 more butter. It seemed to work and everyone else that has tasted it sang its praises. Thank you for the recipe.

lolliedoop's picture
5

OH WOW this is just simply the best ever carrot type cake you will ever have,very much in the league of Ettermans but even more moist,
The topping made correctly is lovely, butter icing with coconut and lime is blisssssssssss also

But the **cooking time really does need altered* *at 45mins i was putting on topping and placing back in the oven

ladytl's picture
5

Oh my god; these are amazing. Following comments from others added a bit more butter to topping to help secure the coconut. Keeps lovely for days in the fridge (little and often).

ummayman's picture

this cake is wonderfully moist and delicious. i love coconut but mixed with carrots.... what a combination. i did the marscapone cheese topping. I used light soft brown sugar. I also cooked it for about 50 mins. leave to cool before putting on the topping. lovely!!!!

faypeacock's picture
4

A lovely cake. I didn't bother with the topping but followed the cake recipe exactly and it didn't need any longer in my oven.

sonya_l's picture

Absolutely BEAUTIFUL cake - my new favourite. Even my other half who hates carrots and coconut thought it was amazing! (I told him what was in it ATFER he's eaten it. Hehe) Didnt bother with the topping suggested - just a thin covering of buttercream was fine.

jiggler69's picture
5

Superb cake. very easy to make. I baked in a deep tin and it took almost 2hrs to bake!! Well worth the wait, didnt find the topping too crumbly- all the more to nibble on when you're done with the main slice!

hetherington_ruth's picture
5

I love this recipe. I have been using in for a couple of years without fail! The recipe is very versatile! I use the basic cake recipe to make an 8 inch round cake for birthday and celebration cakes. I then make a cinnemon frosting before icing it. If I ma making it as a tray bake I do make the coconut topping but use about 50-60g icing and it works fine. 45 minutes is about the average cooking time. So many people love this and is my most requested type of birthday cake.

fyshcake's picture
5

A really moist and scrummy cake,did not last long in my house.
I do agree with the above comments though it definately needs 10 to 15 mins more cooking time than stated in the recipe.
( A few sultanas added to the mix makes it even more yummy.)

kaypenly's picture
4

Tried making this after a friend gave me a slice. Opening up the oven door to put on the topping after 30 mins made it sink completely :(. Next time will ditch the topping!

topcatsecretary's picture

Made this today for the first time as a change to my usual Carrot, Ginger & Orange Cake recipe - I am a very very experienced cook - followed the recipe to the letter and it was an unmitigating disaster - my husband said it was the worst cake I've ever made (and he taste tests everything I make!!) - despite giving it 45mins in the oven BEFORE I put the coconut topping on & then giving it another 10mins for the topping although a skewer when inserted came out clean once cold the cake was a heavy stodgy mess!!! Not at all the fabulously light cake shown in the photo!! I note from the other comments that 30mins seems to be nowhere enough cooking time for this cake so will try it again and give it the 50mins that another tester gave it & see if it makes a difference if not I will be going back to my fail safe recipe I've been using for years!!

marola's picture
5

Didn't use butter for the cake, used what we used to call marg. as I think it gives a lighter texture. Due to this change I make the cake by creaming the fat and suger. Didn't change anything else and yes some of the topping did come off but, I forgive it.........perfect cake, it's going in the book.

Lilyloobs's picture
5

Wow this is absolutely gorgeous and so easy to make! I put more butter in the topping which worked really well and made it stick to the cake. Sure to become a firm favourite ....

nishababy77's picture
3

Made this cake as it seemed to coincidence with many ingredients that I had in my cupboard. The recipe was extremely easy to follow and the cake smelt delicious while baking. Was delicious when it came out as well. Only problem is that it took closer to 50 mins to do but that may have been a personal error as I used a loaf tin so the centre took forever to cook. The topping was put in @ the 30 min mark which meant that after 20 mins it was burnt. Others said it crumbled off which was correct so tips about making this with mascropone should be tried. Overall two thumbs up!

cherub-rock25's picture
3

I made a baatch of these and took them into work the following day. Everyone adored them but I found them much too buttery even though I omitted the coconut topping! Its no surprise really when the cake contains more butter than carrot!

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.