Coconut Carrot Slice

By PaisleyJade - Monday, May 20, 2013

You've got to try this slice - the carrot cake-like base topped with a crunchy coconut topping is sooooo good!  The husband and kids have been begging me for more, but I've been a good girl and put the rest away for lunch boxes this week.  

So yum, and the fact it has carrots in it makes it sort of healthy doesn't it?? *wink*

p.s. If you don't have muscovado sugar, brown sugar (or probably even white sugar) works just fine.

Coconut Carrot Slice

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

- For the topping:
85g desiccated coconut
25g light muscovado sugar
25g butter , melted


1.  Butter and line a tray or small roasting tin, about 20 x 30cm. Heat oven to 180°C. 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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Recipe Source here.

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  1. Mmmm looks and sounds delish, might have to try sometime. How many carrots are about 200g?

  2. 1 large carrot should do it!

  3. mmmm I'd try it but hubby has a thing about veggies in cake! Even carrots! then again... that would mean I could eat it all myself!!

  4. carrots and coconut...strange combination!
    But Ill give it whirl!

  5. Anonymous9:39 pm

    Tried it - looks fab! Hope it tastes as good as yours. The ladies will have to be guinea pigs tomorrow night:) x Claire


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