This little beauty is relatively new to me - I've made it 3 0r 4 times at most, each time thinking it would be a disaster but each time a marvelous success! Therefore I would like to share with you a recipe that you can literally throw together and sit back and bask in all the compliments that will surely come your way!
Healthy it isn't despite having walnuts and carrots in its list of ingredients, but with 10 0z of sugar I would class it more of a weekend treat sort of cake.
Today I am gilding the lily by adding a cream cheese topping, because I feel like it, but it doesn't need any other adornment than a fine cup of coffee.
Carrot & Coconut Traybake.
9 oz (250g) self-raising flour
2 tsp cinnamon
10 oz (300g) demerara sugar
4 oz (100g) desiccated coconut
4 oz (100g) sultanas
3 oz (75g) walnuts, chopped
4 oz (100g) carrots, peeled and coarsely grated (approx. 2 carrots)
2 eggs, beaten
1/2 tsp vanilla extract
4 oz (100g) butter, melted
4 fl oz (100ml) vegetable oil (I use Meridian organic sunflower)
11in x 7in (28cm x 18 cm) baking tin, lined (base only)
1. Preheat oven to 180 c, 160 c (fan) 350 F, gas 4
2. Sift the flour and cinnamon into a large bowl, Stir in the sugar, coconut, sultans, walnuts and carrots.
3. In a separate bowl mix the eggs, vanilla extract, melted butter and oil. Add to the flour mixture and stir well (I use my hands towards the end)
It will look really greasy, but don't worry it should!
4. Pour into the baking tin, level the top and cook on the middle shelf for 35 - 40 minutes until golden brown and firm to the touch. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
Cut into 12 pieces.
Look at the texture - all the grease has gone.
It doesn't rise hardly at all, so it's a very dense cake - perfect after a long walk
Will last for several days in a tin (if you don't add a cream cheese topping - if you do you will need to refrigerate)
My convalescing patient was keen to help as much as he could....