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Coconut carrot slices

Coconut carrot slices

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A star rating of 4.5 out of 5.102 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
HighlightNutrientUnit
kcal347
fat22g
saturates15g
carbs35g
sugars25g
fibre2g
protein4g
low insalt0.22g
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Ingredients

  • 250g pack unsalted butter
  • 300g light muscovado sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 200g self-raising flour
  • 50g desiccated coconut
  • 200g grated carrot
  • 2 tsp mixed spice

For the topping

  • 85g desiccated coconut
  • 25g light muscovado sugar
  • 25g butter , melted

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2009

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Overall rating

A star rating of 4.5 out of 5.102 ratings
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