Coconut carrot slices

Coconut carrot slices

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


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
27th Sep, 2012
worked brilliantly though doubled the butter in the topping and it stayed put.
21st Sep, 2012
really really tasty, will definately make again
12th Sep, 2012
An excellent recipe. Very tasty and moist cake. Love it!
29th Jul, 2012
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!
27th Jun, 2012
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.
16th Jun, 2012
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.
13th Jun, 2012
Sorry forgot rating
13th Jun, 2012
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.
11th Jun, 2012
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!
9th Jun, 2012
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.


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.