My mom came for a visit, so along with yesterday’s Cheerios cookies I made a batch of carrot coconut bread for her to take and share with her neighbors.
Of course we had to test it before sharing.
It wasn’t too sweet and didn’t quite cross the border into cake territory, which was a good thing since it’s a bread. Still, you could easily transform it into a dessert with a little cream cheese icing.
Carrot Coconut Bread is definitely worth a try and seems to be quite popular on the Internet. The only thing I’ve noticed is some of the posted recipes don’t say to use sifted flour. In this case, it’s probably important to sift before measuring because sifted flour weighs less than unsifted and if you don’t sift you’ll be using too much flour. I sifted before measuring and got a weight of 10.5 oz flour for 2 ½ cups sifted. Unsifted flour would most likely weigh at least 11.25 oz.
Carrot Coconut Bread
- 3 large eggs lightly beaten
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 1/2 cups sifted all-purpose flour 10.5 oz
- 1 cup granulated sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 2 cups shredded carrots
- 1 3 1/2-oz. can flaked coconut (1 1/3 cups)
- 1/2 cup raisins plus more if you like
- 1/2 cup chopped walnuts
- 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.