Coconut carrot slices

Coconut carrot slices

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(68 ratings)

Prep: 10 mins Cook: 40 mins


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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  • 250g pack unsalted butter



    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



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

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



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


  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)

ericafothergill's picture

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

bonnebouffe's picture

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

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

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

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

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

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

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

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

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

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

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

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

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

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 ....


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