Description

Carrot Cake Bread delights with its moist texture and rich flavor. Perfect for breakfast, a snack, or dessert, this easy recipe features fresh carrots, sweet coconut, and aromatic spices, delivering a delicious homemade treat.

Ingredients

Scale

½ cup vegetable oil
½ cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon coconut extract
½ cup sour cream
1 ¼ cups freshly shredded carrots
1 cup sweetened coconut
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon table salt
1 teaspoon baking powder
½ teaspoon baking soda
1 ¼ cups all purpose flour
2 ounces cream cheese
¼ teaspoon rum extract
1 tablespoon milk
¼ teaspoon table salt
1 cup powdered sugar
¼ cup toasted coconut

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Instructions

Preheat oven to 350°F and spray an 8 ½ x 5 loaf pan with nonstick baking spray.
In a bowl, beat the oil, sugars, eggs, coconut extract, and sour cream together until creamy.
In a separate bowl, mix together the cinnamon, nutmeg, cloves, salt, baking powder, baking soda, and flour. Gradually add this dry mixture to the wet ingredients until just combined.
Gently fold in the shredded carrots and sweetened coconut.
Transfer the batter into the prepared loaf pan and bake for 60 minutes. If the top darkens too much, cover with foil for the last 10 minutes.
Once baked, let the bread cool in the pan for 15 minutes before removing it to cool completely on a plate.
To prepare the frosting, mix together the cream cheese, rum extract, and salt with a fork. Gradually add in the powdered sugar and milk until smooth and creamy.
Spread the cream cheese mixture over the cooled bread and top with toasted coconut. Allow to set before serving. Store any leftovers covered in the refrigerator.

Notes

Ensure your carrots are freshly shredded for the best flavor and texture.
Feel free to add nuts or raisins for extra flavor and nutrition.
Store leftover bread in the fridge for up to a week.

Nutrition

Serving Size: 1 slice
Calories: 325
Sugar: 23g
Sodium: 220mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg