Carrot and coconut bread




This bread has the best top crust of any sweet bread I make. It gets crispy but a little chewy at the same time, a little reminiscent of a macaroon.

The inside is moist and tender and not too sweet.

It's perfect as an afternoon pick me up with coffee or tea, or toasted with butter for a treat of a breakfast.


Beating the eggs until good and foamy, and then gradually adding the sugar and beating until pale and very thick takes a few extra minutes, but this is what makes that delightful crust. Don't by pass it, trust me its worth it!


Did you know that just 1 carrot has more than 200% of the daily recommendation of vitamin A. Turns out our mom's were right vitamin A is great for vision, but also for the immune system, heart, lungs and kidneys.

You're welcome, I have a knack for figuring out how to find the good in everything..lol!


Cheers!


Carrot coconut bread

Serves 12

prep time 15-20 minutes

bake time 90 minutes


2 1/2 cups all purpose flour

1 tsp salt

1 tsp ground cinnamon

1 tsp baking soda

1/4 tsp baking powder

3 large eggs

2 cups sugar

1 cup canola or vegetable oil

1 tsp vanilla extract

2 heaping cups of freshly grated carrots

1 cup shredded coconut

16 whole pecans


Pre heat oven to 350 and generously butter a 9x5x3 non stick loaf pan.


I do this in a stand mixer, but it works fine with a hand held mixer.

In a medium size bowl add flour, salt, cinnamon, baking soda and baking powder. Whisk to combine.


In the bowl of your stand mixer or in a large bowl add eggs and beat on medium until light and foamy. Gradually add your sugar and continue beating on medium until it is pale yellow and very thick. It usually takes about 4-5 minutes.

Once your egg sugar mixture is nice and thick stream in your oil and add your vanilla.


With your mixer on low add in the flour mixture in 3 additions.


Once combined using a spatula fold in the carrots and coconut, the batter will be very thick, you'll need a little muscle here, but again so worth it!


Pour into prepared loaf pan and top with pecans. Bake for 1 hour and 30 minutes or until a tester inserted into the center comes out clean. Cool for 5 minutes in the pan and then turn out to continue cooling.



Will keep on the counter wrapped in foil for 4-5 days.



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