Carrot Coconut Bread
This moist and flavorful carrot coconut bread combines the sweetness of grated carrots with the tropical richness of coconut. Perfect for breakfast or as a delightful snack, this bread is sure to please everyone. Enjoy it warm with a pat of butter or on its own!
This recipe is breakfast, scaled for 8 servings, with 15 min prep and 45 min cook.
Prep: 15 min · Cook: 45 min · Total: 60 min · Serves: 8
Quick cooking notes
- Core ingredients include grated carrots, granulated sugar, vegetable oil, shredded coconut.
- Follow all 8 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 8 servings.
Ingredients
- 1.5 cups grated carrots
- 0.75 cups granulated sugar
- 0.5 cups vegetable oil
- 1 cup shredded coconut
- 1 tbsp vanilla extract
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 2 cups all-purpose flour
- 2 large eggs
- 0.5 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, combine the grated carrots, shredded coconut, and granulated sugar.
- In a separate bowl, beat the eggs, then add the vegetable oil and vanilla extract, mixing well.
- Pour the wet ingredients into the dry ingredients and stir until just combined, then fold in the carrot and coconut mixture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition (per serving)
- Calories: 210
- Protein: 4 g
- Fat: 9 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Sugar: 10 g
- Sodium: 150 mg
Nutrition values are estimates based on stored ingredient totals and serving size.