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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”.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g butter or margarine
  • 100 g light muscovado sugar
  • 1 tsp vanilla essence
  • 3 eggs
  • 200 g self-raising flour
  • 200 g carrot
  • 50 g desiccated coconut sugar free
  • 1 tsp gingerbread spice mixture or mixed spice
  • 1 tsp ground cinnamon
  • For the topping
  • 1 tsp coconut milk
  • Icing sugar
  • 3 Tbsp desiccated coconut
  • Pinch of salt

Method
 

  1. Grease and line a baking tray (about 20x30 cm). Preheat the oven to 180°C.
  2. Melt the butter then set aside. When it has cooled, add the vanilla essence, sugar and eggs. Mix with a wooden spoon until smooth.
  3. Meanwhile, grate the carrots.
  4. Sift the flour, salt and spices into the butter mixture and mix gently. When the batter is smooth, add the coconut and grated carrot.
  5. Tip the batter into the baking pan and spread it out evenly.
  6. Bake for about 35-40 minutes. It is ready, when an inserted skewer comes out clean.
  7. Allow it to cool slightly in the tin, then transfer the cake to a grid.
  8. Meanwhile, lightly toast the desiccated coconut in a frying pan (without any oil).
  9. 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.
  10. Let it set, then cut the cake into slices or squares.