Coconut carrot slices

30-60 minutes 400 kcal or less baking recipes butter cakes carrot carrot cake carrots desiccated coconut easy baking egg eggs for a crowd light muscovado sugar mixed spice self-raising flour teatime tray bake traybake treats vanilla extract

N/A

Source

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

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.