Name: Coconut carrot slices
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 15
Cuisine: British
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; 85g desiccated coconut; 25g light muscovado sugar; 25g butter melted

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Coconut carrot slices

Coconut carrot slices

Jane Hornby

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Serves 15

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.5 out of 5.106 ratingsRate

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If you’re looking for a treat for afternoon
tea, or something to make for a cake sale, try this crunchy-topped traybake

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal347
fat22g
saturates15g
carbs35g
sugars25g
fibre2g
protein4g
salt0.22g

low

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.

Recipe from Good Food magazine, July 2009

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A star rating of 4.5 out of 5.106 ratings

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