The hybrid between carrot cake and coconut bars. All crunchy and textured from the specific carrot and coconut chewiness and, in this case, intensely rich-caramel-like tasting from the brown sugar and the butter. Lots of both. I mean, in that moment when you just look at a recipe and it starts with 250 g butter you know it's going to be good, right? No, I'm not trying to kill you, why would you say that? :D
Recipe slightly adapted from here.
Last year: Chickpea, avocado and pesto salad.
Ingredients (for a 20 X 30 cm tray):
- 250 g butter
- 300 g raw brown sugar (muscavado)
- 1 teaspoon vanilla extract
- 3 eggs
- 200 g flour
- 1 teaspoon baking powder
- 70 g coconut flakes
- 200 g grated carrots
- 2 teaspoons cake spices (like cinnamon, cardamom, ground cloves, cumin, allspice etc)
- a small pinch of salt
- 85 g dessicated coconut
- 25 g brown sugar
- 25 g butter
Preheat oven to 180 degrees C. Line the baking tray with baking paper.Melt the butter over low heat, then add the sugar, vanilla and eggs to it:
Mix it very well until even. In a separate bowl, mix the flour with the baking powder and the salt (just a little pinch). Add the flour and the coconut to the butter-egg-sugar mixture and mix well:
Also add the grated carrots and spices and mix again. Pour into the prepared baking tray:
Put it in the oven and bake for 30 minutes. In the meantime, melt the butter for the topping in a small pan, then mix it with the sugar and coconut. Let aside.
When the baking time is up, take the cake out of the oven:
Spread the topping on it:
And then return it to the oven for another 10 minutes. After that, take it out, allow to cool a bit and slice it into squares:
It's done, dig in! :)
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