Carrot and Coconut Bars

Date: September 2018

Carrot and Coconut Bars

These moist crumbly cake bars are bursting with flavour and the sweet goodness of sultanas and pecans. Lovely with a cup of coffee or great for a lunch box. They will keep in an airtight container for up to 2 days, but doubt they will last that long.



  • 250g/9oz self-raising flour
  • 2 tsp ground cinnamon
  • 300g/10oz demerara sugar
  • 100g/4oz desiccated coconut
  • 100g/4oz sultanas
  • 75g/3oz pecan nuts, roughly chopped
  • 100g/4oz carrots, peeled and grated
  • 2 eggs, beaten
  • ½ tsp vanilla extract
  • 100g/4oz butter, melted
  • 100g/4oz vegetable oil


  • Line a 28x18cm (11x7in) baking tin with baking parchment.
  • Heat the oven to 180c/fan160c/gas 4.
  • Sift the flour and cinnamon into a large bowl. Stir in the sugar, coconut, sultanas, pecans and carrots.
  • In a separate bowl whisk together the eggs, vanilla extract, melted butter and oil. Add to the flour and stir well.
  • Pour into the baking tin, level the top and cook for 35-40 minutes, until golden brown and firm to the touch.
  • Allow to cool in the tin for 10 mins then turn out onto a wire rack and cut into 12 bars. Dredge with icing sugar if you like.
  • These bars will also freeze well if well wrapped and put in a freezer bag.

Makes 12

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