Carrot and coconut cake bars

This is a recipe I do on a regular basis to satisfy my little tribe at snack time! It is very versatile as you can change the ingredients to satisfy your own taste.
Here is the recipe:

Preparation time: 15mn
Cooking time: 25/30mn  (180C in fan oven)
Makes between 12 and 20 depending on how generous your portions are. I normally do 20 (small enough to replace a biscuit with a cup of tea!)

You also need:
32cm x 22cm baking tray lined with grease proof paper. If your tray is smaller your car will just be thicker. So use what you have available.

Ingredients:
250g (9oz) self-raising flower
300g (10oz) demerara sugar
100g (4oz) desiccated coconut
100g (4oz) sultanas or mixed dried fruits
75g (3oz) walnuts or pecan nuts
100g (4oz) grated carrots
2 eggs beaten
100g (4oz) melted butter
100ml (4fl oz) vegetable oil
2 tsp cinnamon
1 tsp vanilla essence

What to do:
1 Preheat oven to 180C fan oven, (350F, gas mak 4).
Mix together the flour, cinnamon, sugar, coconut, sultanas, walnuts and carrots. Then add the oil, butter, beaten eggs and vanilla essence. Mix well, you should have a fairly heavy mix.
2 Pour into baking tin and level with the back of a spoon.  Cook for approx 25mn or until the top is golden brown and firm to the touch. Allow to cool for 10mn and then turn over onto a wire rack to cool completely. Cut into bars and enjoy!

These cakes will keep in an airtight container for 4 to 5 days - that's if they last that long!.

I regularly omit the coconut because I don't really keep it at home.  I have used dates and figs on occasions where I ran out of sultanas. I also change the nuts I use depending of what's available in my cupboard at the time. So try your own version and tell me how you get on! Oh, and for an extra special cake bar I have been known to add an extra teaspoon of brandy to the mix ...