Coconut carrot slices

Coconut carrot slices

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(70 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 eggs
    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, questions and tips

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spikey-j
25th Jul, 2017
5.05
Just made this for the first time, absolutely delicious, love the buttery spicy flavour. The only downside is that the coconut topping is dry and falls off so I will try more butter in it next time. I followed the recipe as stated and it cooked in the exact time - I notice some comments about it taking much longer, have those posting used a smaller tin than recommended? I used a 12"x8" roasting tin.
michela-ella
9th Sep, 2016
5.05
absolute perfection :)
patriciaf
11th Aug, 2016
5.05
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
23rd May, 2015
5.05
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
talltone
25th Oct, 2014
3.8
Lovely carrot cake, but the top is a bit messy. If doing this again, I'd use a little more butter to bind.
rparnell
14th Sep, 2014
3.8
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
4th Mar, 2014
3.8
Great cake but in my opinion it needed something else like sultanas
jennytot32's picture
jennytot32
15th Feb, 2014
B B
miss_brightside
7th Dec, 2013
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
26th Oct, 2013
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.

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