Monday, July 2, 2018

My Recipe Box - Coconut Carrot Bread

July 2018 - Toronto ON

We had bought a carrot raisin loaf when we were at the Gluten Free Garage last month. I defrosted it last week and it was good but a bit dry. It also sells for $6.99 for a small loaf. 
It made me want to make one and I had the cream cheese in the freezer.

This is so moist and delicious!


Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins

Loaded with coconut, shredded carrots and golden raisins and glazed with a cream cheese icing, a slice of this coconut carrot bread is like having carrot cake for breakfast!

Course: Bread
Cuisine: American
Servings: 10 servings
Calories: 326 kcal

1 cup shredded carrots
2 large eggs I only had one, so I used a 1/4 cup of applesauce for the 2nd egg
1/2 cup vegetable oil
1/2 cup plain Greek yogurt/or sour cream I didn't have enough sour cream so I added some cream to make up 1/2 cup
1/2 cup shredded coconut
1/2 cup golden raisins
1 teaspoon vanilla
1 1/2 cup all-purpose flour gluten free A/P flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 cup powdered sugar
2 tablespoon cream cheese (room temperature)
1 tablespoon milk

I wanted an icing but didn't want any butter in it. I found a recipe but it was too much for this loaf so I did the following.

8 oz cream cheese
1/2 lemon juice and zest
1 cup icing sugar

Mix well.

Instead of lemon use maple syrup or cream


Preheat oven to 350 degrees. Line the bottom of a 9x5" loaf pan with waxed paper and spray with non-stick baking spray. Set aside.

In a large mixing bowl, combine the carrots, eggs, oil, yogurt, coconut, raisins and vanilla. Stir until combined.

In a separate bowl, sift together the flour, sugar, baking powder, cinnamon, salt, baking soda and nutmeg.

Gradually add the dry ingredients to the wet ingredients and stir until combined.

Pour the batter into the prepared pan, and bake at 350 for 58-62 minutes. Test by inserting a toothpick into the center of the bread. When the toothpick comes out crumb-free, the bread is done.

Let the bread cool for 5 minutes in the pan, run a knife along the edges and remove from the pan. Remove the waxed paper, and let cool on a cooling rack.

Stir together the powdered sugar, cream cheese and milk to create a glaze. Drizzle over the top of the warm bread. Slice and serve.

Recipe Notes

The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice of bread with glaze. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition Facts
Coconut Carrot Bread
Amount Per Serving (98 g)
Calories 326Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 11g55%
Cholesterol 41mg14%
Sodium 193mg8%
Potassium 202mg6%
Total Carbohydrates 45g15%
Dietary Fiber 1g4%
Sugars 28g
Protein 4g8%
Vitamin A44.6%
Vitamin C1.2%
* Percent Daily Values are based on a 2000 calorie diet.


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