Coconut carrot slices

Coconut carrot slices

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(68 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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hasselk's picture
hasselk
26th Apr, 2012
3.05
At first I found it way too greasy - though after a night in the fridge it's a very moist, tasty cake. Topping too dry, next time add more butter.
oliviafair
25th Apr, 2012
I have to agree with the comment from topcattips (March 2011) - this cake did not work out for me either. As with all the other comments it took longer than stated, and the topping was too crumbly. But I also found it far too buttery and solid, rather than light and fluffy as the picture suggests. Don't think I will give this one a second chance!
vickyhinde's picture
vickyhinde
9th Apr, 2012
5.05
Made these for our Easter celebration, so good. I wanted a carrot cake, but didn't really want the cream cheese frosting that ususally comes with it, this was nice, the coconut added a great crunch. I only had dark brown sugar, and it worked out...will definately be making again...
myfanw
1st Apr, 2012
4.05
Very tasty! Same problem with topping as others. Might try a different topping as suggested by other cooks on here! Made mine gluten free by using gf self raising flour as I'm a coeliac. Worked just as well as normal flour! Big thumbs up!
sparrowfield
7th Mar, 2012
4.05
Very moist, though the top was crunchy a lot of the coconut did fall off when eating. I agree it is quite good as a pudding.
pennyshaw
8th Feb, 2012
5.05
I made no changes to this recipie as its perfect! A lovely moist cake which everyone enjoyed! I will make this again and again!
lizleicester
7th Feb, 2012
5.05
Easy and delicious. Took tray-full to work (mainly to stop me eating it all by myself), and it was loved by all.
0161angie175
10th Jan, 2012
5.05
made this today and its lovely
elza24
27th Dec, 2011
5.05
Very tasty!!! Made it for Christmas, and am making it again for some guests. Easy to make, was done in mentioned time, I added a little more butter for topping and turned out great. Everybody loved it!
smitchy
18th Nov, 2011
5.05
I used philly, with icing sugar, bit of butter and sprinkled the coconut on top, was yummie

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