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Carrot & Sultana Maple Tray Bake

This Carrot & Sultana Maple Tray Bake recipe is exceedingly good and so simple to make. It is made all the more pleasing by the butter icing topping.

If you love this bake, next try a batch of these Carrot Cupcakes

Prep Time: 7 minutes
Cook Time: 40 minutes
Makes: 12 squares
Great for:  Family Recipes Family
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100g pecans
2 large eggs
140g coconut oil
125g maple syrup
175g carrots, grated
100g sultanas
1 tsp cinnamon
1 tsp mixed spice
150g self raising flour
1 tsp baking powder


50g unsalted butter, softened
100g icing sugar
1 tsp milk
  1. Preheat the oven to 160C Fan
  2. Line a 23cm square loose bottom cake tin with non stick baking pepper.
  3. Put the nuts into a food processor and whiz until you have finely chopped nuts.
  4. Whisk the eggs, oil and maple syrup together in a bowl.
  5. Measure the flour, baking powder, half of the pecan nuts, cinnamon, mixed spice, sultanas and carrots into a bowl.
  6. Add the wet ingredients to the dry ingredients . Whisk using a hand whisk until light and fluffy.
  7. Spoon into the tin and level the top. Bake for 40 to 45 minutes until lightly golden and shrinking away from the sides of the tin. Leave to cool completely.


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