Coconut carrot slices

Coconut carrot slices

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(69 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 eggs



    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, questions and tips

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16th Sep, 2013
Forgot to rate it!
16th Sep, 2013
I used 200g of butter and sugar after reading previous comments. I also spread butter icing over the top instead of the suggested topping. It was very yummy indeed! Very moist and not too sweet. Its def going in my recipe file and I can't wait to make it again. Give it a go!
29th Aug, 2013
This was delicious!... so moist and tasty that everyone in my house liked it. Very easy and quick to make but after reading the previous comments, I did it without the topping and just sprinkled icing sugar on top. I left it in the oven just as stated and it was fine.
9th Jul, 2013
I made these and went off to work....when I got back they had all gone! Everyone loved them! Will be making them again soon (so that I get to try them!)
13th Apr, 2013
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.
13th Feb, 2013
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.
12th Jan, 2013
I made this with my 5 year old son,very easy to make ,very moist and light will make it again.
19th Oct, 2012
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.
12th Oct, 2012
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).
8th Oct, 2012
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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