Carrot Coconut Bread
A moist, flavorful carrot coconut bread with raisins and nuts, perfect for breakfast or tea, combining sweet, spicy, and nutty flavors for all ages.
Ingredients
Instructions
- Beat eggs until light.
- Stir in oil and vanilla.
- Add grated coconut, raisins, chopped nuts, flour, salt, soda, baking powder, cinnamon, sugar, and shredded carrots. Mix well.
- Pour the batter into a greased and floured 9 x 5-inch loaf pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, separate the egg whites and beat them until stiff peaks form before folding them into the batter. You can substitute half the oil with unsweetened applesauce for a healthier option. If you prefer a nut-free version, simply omit the chopped nuts or replace them with seeds like sunflower or pumpkin seeds, which also add a nice crunch.
Serving Suggestions
This carrot coconut bread makes a delightful breakfast or snack. Serve it warm with a spread of cream cheese or butter, or enjoy it alongside fresh fruit. It pairs beautifully with a cup of tea or coffee. For a complete meal, consider serving it with a side of Greek yogurt and honey. Browse more vegetarian recipes for additional wholesome options.
Storage & Reheating
Once cooled, wrap the carrot coconut bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices in a freezer-safe bag for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven or microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Coconut Bread contains roughly 646 calories, with 9g protein, 81g carbohydrates, and 33g fat. It is a good source of protein (18% of the Daily Value), calcium (18% of the Daily Value), and vitamin C (17% of the Daily Value). Note that it is relatively high in sodium, at 1022mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread without eggs?
Yes, you can substitute the eggs with flaxseed meal or chia seeds mixed with water. Use 1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water per egg. Let the mixture sit for a few minutes to thicken before adding it to the batter.
What kind of nuts work best in this recipe?
Walnuts and pecans are both excellent choices for this bread, adding flavor and texture. If you prefer a milder taste, you can use slivered almonds or even macadamia nuts for a richer flavor profile. Just make sure to chop them coarsely before adding.
Can I add other fruits to this bread?
Absolutely! You can incorporate other dried fruits like chopped apricots or cranberries for added sweetness and texture. Fresh fruits like crushed pineapple can also enhance the moisture of the bread, but be sure to adjust the flour slightly to accommodate the extra liquid.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).