Carrot Coconut Bread is an old fashioned carrot cake bread recipe calling for carrots, oil, raisins, coconut, nuts and more. Basically, it's a not-too-sweet carrot cake in quick bread or loaf form. I made this bread years ago for my mother. As I recall, she loved it and shared it with her friends. However, I didn't take a lot of notes and I don't recall making this bread again. Strange! What's not to love about this recipe? Hopefully some people will try this recipe (or re-invent it on TikTok).
Carrot Coconut Bread Texture
This slice shows a pretty flaky texture which is probably due to the coconut. I feel like when I make this again I'll add pineapple.
Carrot Loaf Size
I'm also going to try it out in an 8 ½ by 4 ½ inch loaf pan rather than a 9x5 inch pan. So many quick breads just appear taller and more stately in narrower loaf pans.
Recipe
Carrot Coconut Bread
Ingredients
- 3 large eggs lightly beaten
- ½ cup vegetable oil
- ½ cup milk
- 2 ½ cups sifted all-purpose flour (300 grams)
- 1 cup granulated sugar (200 grams)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
- 2 cups shredded carrots
- 1 ⅓ cups flaked coconut
- ½ cup raisins plus more if you like
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Spray a 9x5 inch metal loaf pan with flour-added cooking spray or grease and flour.
- Combine beaten eggs, oil and milk in mixing bowl and set aside.
- Mix together already-sifted flour, sugar, baking powder, baking soda, cinnamon and salt. Add to egg mixture and stir until thoroughly mixed. Stir in carrots, coconut, raisins and nuts. Pour into prepared loaf pan.
- Bake at 350 for 55 to 60 minutes. Remove from pan and cool.
Amber G. says
This looks like a great recipe to make when I am craving carrot cake (my favorite) but not wanting something too rich. Thanks for the suggestion!
Anna says
Martha, she lives about 45 minutes away. When there's traffic, it's about an hour. She's taking care of our second cat, which is nice. This place has a limit of two pets.
Chris, I don't think the extra carrots would hurt, but I'm pretty sure if you just omitted the coconut the bread would still be good.
Patty, I hope you try it!
Patty says
This sounds really good. I love coconut and I love carrot cake, so the marriage of both sound interesting. Might have to give this a whirl.
C L says
This sounds fantastic! If I couldn't add the coconut (for allergy reasons, for instance), should I add more shredded carrots? That sort of defeats the purpose, I know, but your recipe sounds so good!. 🙂
Martha in KS says
I didn't know where your mother lives, so when I first started reading this post I thought "Oh no, a visitor in the little (at least smaller than your home, I presume) apartment. Poor Anna." I'm glad to know that she lives close enough to visit and go home. '-)
Katrina says
Mmm! Did Todd and Fuzz eat this one? Oh well, I just remember you said you gave it to your mom. One of my favorite cakes is carrot!
Debbi says
I just made a carrot banana bread this last weekend and it was delicious but didn't cook well, I think I used too small of a pan. Are there different size loaf pans? It was awesome, it was sweetened with honey instead of sugar, otherwise it looks similar to this one. I LOVE coconut though!
Barbara says
I make a super coconut bread and a great carrot cake. Never thought once to combine them!
Going to try your recipe ASAP!