Carrot and Coconut Bars


Carrot and Coconut Bars

250g SR Flour

2 tsp ground cinnamon

300g demerara sugar

100g desiccated coconut

100g sultanas

75g chopped walnuts

100g carrots, peeled and coarsely grated

2 large eggs, beaten

1/2 tsp vanilla extract

100g butter melted

100ml vegetable oil

Butter and line the base of a 28cm x 18cm baking tin. Preheat oven to 180C. Sift the flour and cinnamon into a large bowl. Stir in the sugar, coconut, sultanas, walnuts and carrots. Mix well. In a separate bowl, mix the eggs, vanilla extract, butter and oil. Add to the flour mixture and mix well. Pour into the baking tin and level the top. Cook on the middle shelf for about 35 – 40 minutes until golden brown and firm to touch. Allow to cool in the tin for 10 minutes and turn out onto a wire rack to cool.