Julie Clark
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Coconut Carrot Cake Bread
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Loaded with coconut, shredded carrots and golden raisins and glazed with a cream cheese icing, a slice of this coconut carrot cake bread is like having carrot cake for breakfast!
I love making quick bread. It’s easy, versatile, and great for an sweet breakfast or snack. A few I love the most are strawberry bread, cherry bread, banana bread and chocolate amish friendship bread.
This Glazed Carrot & Coconut Bread with cream cheese frosting glaze is no exception. It’s packed with coconut, shredded carrots, and golden raisins, just like our traditional carrot cake.
What keeps Coconut Carrot Cake Bread moist?
One ingredient that keeps the carrot cake loaf moist is Greek yogurt. We used full-fat vanilla Greek yogurt, but you can use plain flavored or a lower fat version, too. And if you don’t have Greek yogurt, substitute sour cream for a bread with the same texture.
Shredded carrots, oil and raisins all help with the moist texture of the carrot coconut bread recipe.
How to Make Coconut Carrot Cake Bread
- Prepare. Preheat oven to 350 degrees F. Line the bottom of a 9×5″ loaf pan with parchment paper and spray with non-stick baking spray. Set aside.
- Mix wet ingredients. In a large bowl, combine the carrots, eggs, oil, yogurt, coconut, raisins and vanilla. Stir until combined.
- Mix dry ingredients. In a separate medium bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, baking soda and nutmeg.
- Combine the two. Gradually add the dry ingredients to the wet ingredients and stir until combined.
- Bake the bread. Pour the batter into the prepared pan, and bake for 58-62 minutes. Test by inserting a toothpick into the center of the bread. When the toothpick comes out crumb-free, the bread is done.
- Cool the bread. Let the bread cool for 5 minutes in the pan, run a knife along the edges and remove from the pan. Remove the parchment paper, and let cool on a cooling rack.
- Glaze the bread. Stir together the powdered sugar, cream cheese and milk to create a glaze. Drizzle over the top of the warm coconut carrot cake bread. Slice and serve.
Recipe Variations
- Add nuts. Try pecans, almonds or walnuts in the coconut carrot cake bread.
- Add more spice. Try flavors like cloves, ginger, pumpkin pie spice.
- Add chocolate! Add mini chocolate chips to the batter. Because chocolate is 100% worth it!
Other Carrot Cake Recipes
And next, try our cinnamon raisin oatmeal cookies!
Coconut Carrot Cake Bread
Loaded with coconut, shredded carrots and golden raisins and glazed with a cream cheese icing, a slice of this coconut carrot cake bread is like having cake for breakfast!
Servings 10 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Ingredients
- 1 cup shredded carrots
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded coconut
- 1/2 cup golden raisins
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon nutmeg
Glaze:
- 1/2 cup powdered sugar
- 2 tablespoon cream cheese softened
- 1-3 tablespoons whole milk
Instructions
- Preheat oven to 350ºF. Line the bottom of a 9×5" loaf pan with parchment paper and spray with non-stick baking spray. Set aside.
- In a large mixing bowl, combine the carrots, eggs, oil, yogurt, coconut, raisins and vanilla. Stir until combined. 1 cup shredded carrots, 2 large eggs, ½ cup vegetable oil, ½ cup plain Greek yogurt, ½ cup shredded coconut, ½ cup golden raisins, 1 teaspoon vanilla extract
- In a separate bowl, sift together the flour, sugar, baking powder, cinnamon, salt, baking soda and nutmeg. 1 ½ cup all-purpose flour, ¾ cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt, ¼ teaspoon baking soda, ¼ teaspoon nutmeg
- Gradually add the dry ingredients to the wet ingredients and stir until combined.
- Pour the batter into the prepared pan, and bake for 58-62 minutes. Test by inserting a toothpick into the center of the bread. When the toothpick comes out crumb-free, the bread is done.
- Let the bread cool for 5 minutes in the pan, run a knife along the edges and remove from the pan. Remove the parchment paper, and let cool on a cooling rack.
- Stir together the powdered sugar, cream cheese and milk to create a glaze. Drizzle over the top of the warm bread. Slice and serve. ½ cup powdered sugar, 2 tablespoon cream cheese, 1-3 tablespoons whole milk
Video
Notes
The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice of bread with glaze. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Serving: 98g | Calories: 326kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 193mg | Potassium: 202mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2230IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1.3mg
Hello! I’ve made this a lot of times and always turns out delish! May I ask if this recipe can also be used for cupcakes too?
Any chance I could just use twice the carrot I’d I don’t have coconut?
Made this for the family without the glaze and it was delicious! A big hit.
Can i use sour cream instead of greek yogurt?