Ugly Duckling Carrot and Oatmeal Cake topped with Coconut Caramel

Name: Ugly Duckling Carrot and Oatmeal Cake topped with Coconut Caramel
Yield: Makes 16 squares
Ingredients: 100 grams rolled oats; 150 milliliters just boiled water; 100 milliliters milk; 75 grams sultanas (golden raisins); 1/2 teaspoon salt; 115 grams very soft butter; 150 grams light brown sugar; 1 teaspoon vanilla; 100 grams shredded carrots (2 medium sized ones); 2 eggs, large; 50 grams sweetened shredded coconut; 180 grams all purpose flour; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon allspice; For the topping; 85 grams butter - very soft; 75 grams light brown sugar; 3 tablespoons milk; 150 grams sweetened shredded coconut; 50 grams coconut flakes; 75 grams walnuts, chopped

By Selma | Selma's Table

May 1, 2014

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Ugly Duckling Carrot and Oatmeal Cake topped with Coconut Caramel — 1 of 2

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Author Notes: A very easy, one bowl plus a wooden spoon cake which makes a dense moist oatmeal and carrot cake with a glorious caramel coconut topping. It is based on the old fashioned Lazy Daisy Cake which was so popular in the 30's and 40's but I have massively dialled down the sugar and added carrots, sultanas and spices to make it a little healthier. It is not a looker but my goodness does it taste good. More photos and the story behind the cake is on my blog http://selmastable.wordpress... —Selma | Selma's Table

Makes: 16 squares

100 grams rolled oats
150 milliliters just boiled water
100 milliliters milk
75 grams sultanas (golden raisins)
1/2 teaspoon salt
115 grams very soft butter
150 grams light brown sugar
1 teaspoon vanilla
100 grams shredded carrots (2 medium sized ones)
2 eggs, large
50 grams sweetened shredded coconut
180 grams all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
For the topping
85 grams butter - very soft
75 grams light brown sugar
3 tablespoons milk
150 grams sweetened shredded coconut
50 grams coconut flakes
75 grams walnuts, chopped

Stir together the oats, water and milk and leave for 20 minutes. At the same time, place the sultanas in a bowl and cover with just boiled water.
Pre-heat oven to 175C/ 350F and grease or paper a 9? square pan and drain the sultanas.
Mix the salt, butter, shredded carrots, sultanas, sugar and vanilla into the oats and blend with a wooden spoon or rubber spatula.
Beat in the eggs and coconut blending well. Then, add the flour, baking powder, cinnamon, allspice and nutmeg and stir until just mixed.
Pour into the prepared baking tin and bake for 30 mins or until just set.
In the meantime, make the topping by combining all the ingredients.
When the cake is ready, turn on the grill (broiler).
Spread the topping as evenly as you can over the warm cake then grill/broil for about a minute or two until it is lightly golden…the topping burns very easily so don’t walk away like I did!
Cool in the tin on a wire rack.