Carrot Coconut Bread
Carrot Coconut Bread is a quick bread that is not quite as rich as carrot cake.
Servings 16 people
- 3 large eggs lightly beaten
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 1/2 cups sifted all-purpose flour (300 grams)
- 1 cup granulated sugar (200 grams)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 2 cups shredded carrots
- 1 1/3 cups flaked coconut
- 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.