Carrot Coconut Bread Recipes

CARROT COCONUT BREAD

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

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.

CARROTS-RAISINS-COCONUT BREAD

Steps:

• Preheat oven at 350°F
• In a big bowl, beat eggs until foaming. Add oil and vanilla. Add carrots, coconut and raisins, mix well.
• In another bowl, combine flour, salt, baking powder, cinnamon and sugar. Sift in the first mixture. Mix well (can use your hands).
• Pour in a greased and floured loaf pan. Cook about 1 hour.
• Remove from the pan and let cool on a rack. Note : The flavour and texture will be better if well packed in saran wrap and put in the fridge for a few days.

PINEAPPLE CARROT BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts. , Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.

CARROT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.