Carrot Coconut Bread with Cream Cheese Glaze

Carrot cake is one of my all time favorites.  So why not make it into bread, right?  When I came across the recipe for this bread, there were two things that caught my eye, in addition to the carrots, of course.  I thought that the addition of coconut was a nice touch.  It adds a little extra crunchiness without using nuts.  I’m not a big fan of nuts in my breads, cakes, muffins, etc.  Whenever a recipe calls for them, I generally leave them out.  The second thing that caught my attention was the simple cream cheese glaze topping.  These three things together make the perfect combination.  The end result was a tasteful and moist bread that made a beautiful presentation.  This recipe is great to enjoy anytime at home, or wrap it up with a pretty bow and give it away as a small gift!

Carrot Coconut Bread
1 1/4 cup shredded carrots
1 cup sweetened coconut flakes
1 1/4 cup flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup reduced-fat melted butter, cooled or vegetable oil
1/2 cup sour cream
2 eggs
1 teaspoon vanilla extract

Mix together the dry ingredients – flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt and coconut.  Set aside.  Whisk together the wet ingredients – eggs, butter {or vegetable oil}, sour cream and vanilla extract.  Stir the carrots onto the wet mixture.  Then fold the wet mixture in the dry mixture until just combined.  Use a 9 by 5-inch pan or three 6 by 3-inch pan, lightly greased.  Bake at 350 degrees for 55 minutes for a standard loaf, and 35 to 40 minutes for mini loaves.  Cool 30 minutes on a rack before removing from the pan.  Then turn out onto the rack and cool completely.

Glaze
1 cup powdered sugar
3 tablespoons reduced-fat cream cheese, softened
2 tablespoons non-fat milk
1/4 teaspoon vanilla extract

Whisk together and spread on top of cooled bread.

Recipe is adapted from Food Network Magazine.

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Comments

  1. Been thinking about a baked good incorporating carrots. This looks great!

  2. That looks really good. I will have to try that. I like the idea of it being a bread.

    ~Cheryl

  3. This bread is far too cute to eat!

  4. Was making the cake and found that there was no measurement for salt that needs to be added to the dry ingredients!

  5. Looks delicious!

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  7. I would imagine this recipe could be used for muffins or cupcakes as well???

  8. Hi, the carrot loaf looks delicious. I was wondering about the measurements for coconut, you have written the recipe with 2 different amounts for the ingredient for coconut. Do I add both to the recipe or was there a misprint. Thanks

  9. Priceless says:

    I love carrot cakes !!!! I’m not a big fan of nuts in cakes and such either but absolutely adore coconuts. This looks so amazingly good and I can’t wait to make this when the temp. gets a little cooler . Too hot and humid to turn the oven on right now. Thanks for sharing this recipe. I just stubled upon your site today and have become one of your foodie followers.. love your blog by the way!!!

  10. Lola Davis says:

    I made the Carrot Coconut Bread tonight. It was so good. I will make it I again soon.

  11. FenderMama2 says:

    I just made this & it is as beautiful as the picture! And even more tasty than I imagined! I only made 2 changes, just to make it a lil’ healthier…I sub’d cinnamon applesauce for the oil & reduced the cinnamon to 1/2 tsp. I used almond/coconut milk for the glaze…if u do the same, be sure to reduce the amount b/c my glaze came out watery-not beautiful like ur pic :) thank u for this recipe!!! Will def make again & again!

  12. this looks delicious   will be making this for a weekend breakfast coming up.   

  13. Could I replace the sour cream with yogurt?  I don’t have access to sour cream in the part of the world I live!

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