Carrot-Coconut Bread

Carrot-coconut Bread Recipe

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Debra Schweikert


This came from a nurse friend in Lancaster, PA. It disappears immediately when I bring it to work!


★★★★★ 2 votes

20 Min
1 Hr


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  • 3
  • 1/2 c
    vegetable oil
  • 1 tsp
  • 2 c
    finely shredded carrot
  • 2 c
    sweetened coconut
  • 1 c
  • 1 c
    chopped walnuts
  • 2 c
    unbleached white flour
  • 1/2 tsp
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 c

How to Make Carrot-Coconut Bread


  1. Preheat oven to 350 degrees and butter/flour a 9x5 loaf pan..
  2. In a large bowl, beat the eggs until they are light yellow in color.
  3. Stir in oil and vanilla, and add carrots, coconut, raisins and nuts and mix until well blended.
  4. Combine the flour, salt, baking soda, baking powder, cinnamon and sugar; sift into the first mixture stirring until well blended.
  5. Spoon into the prepared loaf pan and bake for about one hour.
  6. After 10 minutes, remove from pan and finish cooling on a rack.
  7. It is even better if you wrap it and place in the fridge for a day or two.

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About Carrot-Coconut Bread

Course/Dish: Sweet Breads
Hashtags: #coconut, #Carrot

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