Coconut carrot slices

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Results 61-79

• XXCazzyXX

  09 June 2012

  XXCazzyXX rated and commented on this recipe

  

  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.

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• Jo

  11 June 2012

  Jo commented on this recipe

  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!

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• jaqm

  13 June 2012

  jaqm commented on this recipe

  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.

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• jaqm

  13 June 2012

  jaqm rated and commented on this recipe

  

  Sorry forgot rating

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• Bakemeacake

  16 June 2012

  Bakemeacake rated and commented on this recipe

  

  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.

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• Carmen

  27 June 2012

  Carmen rated this recipe

  

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• rl48bryson

  27 June 2012

  rl48bryson rated and commented on this recipe

  

  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.

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• EYA

  22 July 2012

  EYA rated this recipe

  

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• vicky

  29 July 2012

  vicky rated and commented on this recipe

  

  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!

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• mdrs

  12 September 2012

  mdrs commented on this recipe

  An excellent recipe. Very tasty and moist cake. Love it!

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• dannyctid

  21 September 2012

  dannyctid rated and commented on this recipe

  

  really really tasty, will definately make again

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• scrummy

  27 September 2012

  scrummy commented on this recipe

  worked brilliantly though doubled the butter in the topping and it stayed put.

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• Ellie

  08 October 2012

  Ellie rated and commented on this recipe

  

  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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• Sarah C

  12 October 2012

  Sarah C rated and commented on this recipe

  

  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).

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• JOAN

  19 October 2012

  JOAN commented on this recipe

  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.

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• Sharon McCormick

  12 January 2013

  Sharon McCormick commented on this recipe

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

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• Sofia

  07 February 2013

  Sofia rated this recipe

  

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• Belinda

  13 February 2013

  Belinda commented on this recipe

  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.

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• Camille

  13 April 2013

  Camille rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 15

Preparation and cooking times

Prep 10 mins

Cook 40 mins

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

PER SERVING

347 kcalories, protein 4g, carbohydrate 35g, fat 22 g, saturated fat 15g, fibre 2g, sugar 25g, salt 0.22 g

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