Best 3 Carrot Coconut Bread Recipes

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Carrot coconut bread is a delicious and moist quick bread that is perfect for breakfast, lunch, or a snack. It is also a great way to use up leftover carrots. The combination of carrots and coconut gives this bread a unique and flavorful taste that is sure to please everyone. With its simple ingredients and easy-to-follow instructions, carrot coconut bread is a great recipe for bakers of all skill levels. Whether you are a seasoned baker or just starting out, you are sure to enjoy this delicious and versatile bread. So grab your ingredients and preheat your oven, because it's time to bake some carrot coconut bread!

Check out the recipes below so you can choose the best recipe for yourself!

CARROT COCONUT BREAD



Carrot Coconut Bread image

This is a really moist hearty sweet bread that my family loves. It is adapted from a recipe in the "More With Less Cookbook". I sometimes reduce the fat even more by using apple sauce instead of the oil, but I do like the texture the oil gives it. Also, you can add 1/2 cup chopped nuts if you would like. It gives it a nice crunch.

Provided by ladypit

Categories     Quick Breads

Time 1h10m

Yield 2 loaves

Number Of Ingredients 12

2 1/2 cups flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs (or egg replacer or 6 egg whites)
1/4 cup oil
1/2 cup skim milk (or whatever milk you use)
2 cups shredded carrots
1 1/3 cups sweetened flaked coconut
1/2 cup raisins

Steps:

  • Mix the flour through salt together in a very large bowl.
  • Mix the eggs, oil and milk in a small bowl.
  • Add those wet ingredients into the flour mix and stir it just until mixed.
  • Add the rest of the ingredients.
  • Put it into 2 bread pans that have been sprayed with non-stick spray (or grease them however you usually do).
  • Bake in a 350 degree oven for about 50 minutes or until done.

CARROT BREAD WITH HAZELNUTS, COCONUT AND CREAM CHEESE GLAZE



Carrot Bread With Hazelnuts, Coconut and Cream Cheese Glaze image

Provided by Food Network Kitchen

Time 1h15m

Yield one 9-by-5-inch loaf or three 6-by-3-inch mini loaves

Number Of Ingredients 19

1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
3/4 cup hazelnuts, toasted and chopped
1 cup sweetened shredded coconut
2 large eggs
1/2 cup plain yogurt or sour cream
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional)
1 cup shredded carrots
1 cup confectioners' sugar
3 tablespoons cream cheese, softened
2 tablespoons milk
1/4 teaspoon vanilla extract

Steps:

  • Make the carrot bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans.
  • Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the hazelnuts and coconut.
  • Whisk the eggs, melted butter, yogurt, vanilla and lemon zest (if using) in a medium bowl. Stir in the shredded carrots. Fold the carrot mixture into the flour mixture until just combined.
  • Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
  • Make the glaze: Whisk the confectioners' sugar, cream cheese, milk and vanilla in a bowl. Pour over the cooled carrot bread and let set, 15 to 20 minutes.

GLUTEN-FREE CARROT COCONUT BREAD



Gluten-Free Carrot Coconut Bread image

Categories     Banana     Breakfast     Bake     Bread     Dessert     Carrot     Wheat/Gluten-Free

Number Of Ingredients 12

1/2 cup unsalted butter, melted, plus more for the plan
2 cups gluten-free flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
2/3 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup ripe banana, mashed (from 3 bananas)
2/3 cup sour cream
1 cup shredded carrot (from 2 large)
1 cup finely shredded unsweetened coconut

Steps:

  • Heat oven to 375*F. Coat an 8 1/2 x 4 1/2 inch loap pan with butter and dust with the flour; tap out the excess. Whisk together the flour, baking powder, baking soda, and salt in a large bowl; set aside.
  • In a separate bowl, whisk together the butter and sugar until no lumps remain.
  • Whisk in the eggs, vanilla, banana, and sour cream. Stir in the carrot and coconut. Stir the wet ingredients into the dry ingredients until just combined.
  • Transfer the batter to the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, 65-70 minutes. Cool the bread in the pan for 30 minutes. Turn out the loaf on a wire rack to cool further. Serve warm or at room temperature. Or cool completely, wrap, and freeze for up to 2 weeks

Tips:

  • Grate the carrots finely. This will help them distribute evenly throughout the bread and prevent large chunks.
  • Use fresh shredded coconut. This will give the bread a more intense coconut flavor.
  • Do not overmix the batter. Overmixing can result in a tough, dense bread.
  • Bake the bread until a toothpick inserted into the center comes out clean. This will ensure that the bread is cooked through.
  • Let the bread cool completely before slicing. This will help prevent the bread from crumbling.

Conclusion:

Carrot coconut bread is a delicious and versatile quick bread that is perfect for breakfast, lunch, or a snack. It is easy to make and can be tailored to your own taste. Whether you like your bread sweet, spicy, or nutty, there is a carrot coconut bread recipe out there for you. So next time you are looking for a tasty and satisfying treat, give carrot coconut bread a try. You won't be disappointed!

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