Coconut carrot slices

Coconut carrot slices

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(94 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 a dairy product made from separating whole milk or cream into fat and…


  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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hkeen's picture
15th Nov, 2019
Nice tray bake, reduce the sugar and scattered coconut on top. Added 50gms of glades cherries cut up to the mix. Very nice
blackbird17's picture
4th Sep, 2018
Lovely cake. I don't know why people have problems with this. I have made it on numerous occasions and it always turns out perfectly. The topping does drop off and is a bit messy but you can easily change that. I drizzle plain icing over and sprinkle over coconut. Yummy.
B.I.L.L 04689's picture
B.I.L.L 04689
30th May, 2018
I attempted the cake today and it didn't quite come out as I expected. The sugar was too much so I cut it down, added the same amount of flour and carrot and butter, however, it came out really soggy which is a shame, however, it did taste really nice. Can you double to the quantity if you wanted too?
24th Nov, 2017
cake was alright but all the topping fell off!
Frantic Flapjack
10th Oct, 2017
Not the best carrot cake ever as it was quite stodgy. It was very edible though. After the comments about the top falling off, I mixed some icing sugar into mascarpone and spread this on top of the cooled cake and then sprinkled the coconut on top. The timing is out though. I used exactly the same size tin as the recipe states and the cake took an hour to cook.
Mama Caoimhe
30th Aug, 2017
From a non Baker to a pro, I love BBC Good Food. The recipes and steps are easy to follow and this came out absolutely perfect. Had to pinch myself cos I was very shocked that I baked what I baked with no measurements apart from guess measurements and it was fab. Super tasty and I'll bake it again!!!
25th Jul, 2017
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.
9th Sep, 2016
absolute perfection :)
11th Aug, 2016
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.
23rd May, 2015
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.


10th Apr, 2020
How deep should the roasting tin be? I am concerned if not deep enough then as mix rises it may just overflow the sides.
Esther_Deputyfoodeditor's picture
14th Apr, 2020
Hi, Esther from the food team here! We'd recommend your dish being no shallower than 4-5 cm. Thanks for your question.
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