Carrot Coconut Bread

Carrot Coconut Bread

1¼ cups flour

¾ cup sugar

1 tsp. baking powder

1 tsp. salt

½ tsp. baking soda

½ tsp. cinnamon

½ tsp. nutmeg

1 cup sweet shredded coconut

2 large eggs, beaten

½ cup vegetable oil

½ cup plain Greek yogurt

1 tsp. vanilla

1 cup shredded carrot

 

Preheat oven to 350 degrees

 

In a large bowl, sift together first 7 ingredients. Then mix in shredded coconut.

In a medium bowl, whisk eggs then add oil and mix well; add the yogurt, vanilla and mix until fully incorporated. Stir the shredded carrots into the egg mixture, and then fold into the dry mixture until just combined.

Pour into four 4 to 5 inch spring form pans lined with parchment paper. Bake for 35 minutes or until knife inserted into center comes out clean. Remove from oven and let stand for 15 minutes and then remove bread and cool on a rack.

Frosting for bread as follows: Whisk together 1 cup powdered sugar, 8 oz. soft cream cheese and 1 tsp. vanilla. Spread over cooled bread. Reserve some cream cheese to decorate carrots on top. Use orange and green food coloring and a pastry bag. Orange is for the carrot and green for the leaf.

 

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6 thoughts on “Carrot Coconut Bread

    • Thanks for your question Amanda.

      Desiccated coconut will work. But because it is shredded finer, you may have to adjust the amount you use.

      Also if it is sweetened, adjust the sugar added to the recipe as well, unless you like sweeter desserts.

      Hope this answers your question. Enjoy baking the bread.

      Regards,
      Randy

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