Carrot and Coconut Bread Recipe

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Carrot and Coconut Bread

From Dorothy McNett's recipes at This is great for breakfast, brunch, lunch or dinner! For a great dessert, place a slice on a serving plate and scoop on just a small dip of vanilla or coffee flavored ice cream! This bread also makes a wonderful gift for Christmas giving!

3 eggs
1 cup raw sugar
1/2 cup extra virgin olive oil
1 teaspoon real vanilla extract or vanilla bean paste
2 cups shredded carrots
2 cups unsweetened grated coconut
1 cup raisins or currants
1 cup chopped walnuts
1 cup almond milk, or other milk as desired
2 cups unbleached all-purpose flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon anise seeds

Preheat oven to 350 degrees. Grease and flour a 9 by 5 inch pan or a 4-5 cup ring mold and set aside. Beat or whisk eggs and sugar well, and then beat in the oil and vanilla. With a spatuila or spoon blend in the shredded carrots, coconut, raisins, walnuts, and milk. In another bowl whisk together flour, salt, soda, baking powder, cinnamon, and anise. Blend into the batter. Spoon into pan. Bake 50 - 60 minutes. Cool on rack 10 minutes, then remove from pan.

Recipe created 1998-10-06.

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