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Coconut carrot slices

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

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 15
  • Easy
  • Serves 15
  • Easy
  • Calories 347
  • Carbohydrates 35
  • Saturated Fat 15
  • Sugar 25
  • Protein 4
  • Fat 22
  • Fibre 2
  • Salt 0.22

Nutrition per serving

  • Calories 347
  • Carbohydrates 35
  • Saturated Fat 15
  • Sugar 25
  • Protein 4
  • Fat 22
  • Fibre 2
  • Salt 0.22

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 carrots
  • 2 tsp mixed spice
  • 85g desiccated coconut
  • 25g light muscovado sugar
  • 25g butter, melted

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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