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
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.
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