Coconut Carrot Slices
This delightful Carrot and Coconut Traybake is a delicious treat that combines the earthy sweetness of grated carrots with the tropical flavor of coconut. The moist and tender cake, enriched with a hint of vanilla and warm mixed spice, is topped with a golden crust of buttery coconut goodness. Perfect for sharing with loved ones over tea or as an indulgent dessert after dinner.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
40M
Prep Time
PT10M
Yield
Serves 15
Nutrition
- Calories: 347 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 25 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.22 milligram of sodium
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