Wednesday, April 01, 2020

Carrot Coconut Bread

When carrot cake and coconut cake have a baby and it's smothered in cream cheese frosting!

It's always been hard for me to pick my favorite cake flavor. I like so many cakes. I really only dislike two kinds of cake: lemon and red velvet. Carrot cake is one of my all-time favorites. I finally am going to have the carrot cake cheesecake I've almost picked for my birthday cake for years this upcoming September. What I really appreciate about this bread recipe is that it's like carrot cake and coconut cake had a baby and it's delicious and wonderful. The cream cheese frosting is amazing, as all cream cheese frosting is. It's a nice deviation from typical banana bread (which is also great, but sometimes variety is nice!).

What you need:
For the bread:
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 tsp. coconut extract
  • 1/2 cup sour cream
  • 1 1/4 cups shredded carrots
  • 1 cup sweetened shredded coconut
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/4 cups all purpose flour
For the glaze:
  • 2 oz. cream cheese, softened
  • 1/4 tsp. rum extract
  • 1/4 tsp. salt
  • 1 cup powdered sugar
  • 1 Tbsp. milk
  • 1/4 cup toasted coconut
  1. For the bread: In a large bowl, beat together oil and sugars until it resembles wet sand.
  2. Add eggs, coconut extract, and sour cream. Beat until creamy.
  3. Gently stir in carrots and coconut.
  4. Add cinnamon, nutmeg, cloves, salt, baking powder, baking soda, and flour and slowly mix together until just combined.
  5. Pour into a greased loaf pan.
  6. Bake in a preheated 350 degree oven for 60 minutes or until a toothpick inserted into the center comes out with a few crumbs. If needed, cover with foil if the top is getting dark and the center isn't done yet.
  7. Remove from oven and let cool for 15 minutes in the pan. 
  8. Flip out onto a plate and allow to cool completely.
  9. For the glaze: Stir together cream cheese, rum extract, and salt.
  10. Slowly, add and mix powdered sugar and milk until creamy.
  11. Spread onto cooled bread and top with toasted coconut.
  12. Store leftovers in refrigerator.
Recipe from Inside BruCrew Life

I really loved this Blueberry Nut Bread so much - it has a touch of maple syrup in it, so it ends up tasting similar to blueberry pancakes. Also if you do like banana bread but want a new take on it, I must direct you to this Whole Wheat Cinnamon Crunch Banana Bread recipe from Savory Nothings.

No comments :