Coconut carrot slices
If you like carrot cake you’ll love these coconut carrot slices! It’s super easy to make and perfect for afternoon teas, coffee mornings or picnics & parties. I used dairy-free margarine and the cake can be made with gluten-free flour too! If you want it completely vegan – substitute the eggs with “flax-eggs”.
Ingredients
Method
- Grease and line a baking tray (about 20×30 cm). Preheat the oven to 180°C.
- Melt the butter then set aside. When it has cooled, add the vanilla essence, sugar and eggs. Mix with a wooden spoon until smooth.
- Meanwhile, grate the carrots.
- Sift the flour, salt and spices into the butter mixture and mix gently. When the batter is smooth, add the coconut and grated carrot.
- Tip the batter into the baking pan and spread it out evenly.
- Bake for about 35-40 minutes. It is ready, when an inserted skewer comes out clean.
- Allow it to cool slightly in the tin, then transfer the cake to a grid.
- Meanwhile, lightly toast the desiccated coconut in a frying pan (without any oil).
- When the cake is completely cool, mix the coconut milk with enough icing sugar to create a spreadable paste. Spread this on top of the cake, then scatter the toasted coconut on top.
- Let it set, then cut the cake into slices or squares.