Coconut carrot slices
By Jane Hornby
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
Nutrition per serving
-
kcal 347
-
fat 22g
-
saturates 15g
-
carbs 35g
-
sugars 25g
-
fibre 2g
-
protein 4g
-
salt 0.22g
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
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.
