Oat, Coconut, Carrot and Chocolate Chip Cake Bars
User Reviews
5.0
9 reviews
Excellent
Oat, Coconut, Carrot and Chocolate Chip Cake Bars
Report
These delicious Oat, Coconut, Carrot and Chocolate Chip Cake Bars are packed full of healthy ingredients, meaning you can feel less guilty about eating them!
Share:
Ingredients
- 200 g butter (or margarine) softened
- 150 g caster sugar
- 4 medium eggs
- 100 g wholemeal self raising flour (I used Allinson)
- 100 g oats (I used Tesco Porridge Oats), plus extra for sprinkling
- 50 g desiccated coconut (I used Crazy Jack)
- 50 g dark chocolate chips (I used Dr Oetker)
- 150 g carrot (approximately 2 medium carrots), grated finely
Add to Shopping List
Instructions
- Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
- Grease and line a traybake tin or metal roasting tin (roughly 30x20cm or 12x9inch) with baking paper. (You only need to line the bottom and 2 of the sides as this is easier and full lining isn’t necessary in this recipe – it’s just to make it easier to get the cake out of the tin.)
- In a large bowl, beat together the butter and sugar until pale.
- Add the eggs in one at a time and beat thoroughly after adding each one.
- Add the self-raising flour and stir gently to combine.
- Add the oats and stir gently, then add the coconut and chocolate chips and stir again.
- Finally, add in the grated carrot and stir gently until all the carrot is evenly distributed.
- Tip the cake mixture into your lined tray/tin and smooth to make the top as flat as possible.
- Sprinkle the surface of the cake with oats and put the cake in the oven for 30 minutes until golden on top. Check it is done by inserting a skewer (or teaspoon handle) into the cake – it should come away cleanly.
- Remove the cake from the oven and allow to cool in the tin for about half an hour.
- Using the greaseproof paper, lift the cake from the tin onto a board and cut into 16 cake bars. Use a knife to carefully remove the bars from the greaseproof paper and serve, or allow to cool completely and then keep in an airtight tin until you need them.
Notes
- You can also use this recipe to make 24 cupcakes, if you prefer.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
228kcal
(11%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
108mg
(5%)
Potassium
130mg
(4%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
1939IU
(39%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cake bars
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 108mg | 5% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 1939IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
