Carrot Coconut Bread

• Produce

  • 1 1/4 cups Carrots

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1 1/4 cups Flour
  • 1/2 tsp Nutmeg
  • 1 cup Powdered sugar
  • 3/4 tsp Salt
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1/2 cup Oil

• Nuts & Seeds

  • 1 cup Coconut, sweetened
  • 1/4 cup Coconut, toasted
  • 1 tsp Coconut extract

• Dairy

  • 2 oz Cream cheese
  • 1 tbsp Milk
  • 1/2 cup Sour cream

• Beer, Wine & Liquor

  • 1/4 tsp Rum extract

Found on insidebrucrewlife.com

Description

Directions

• Beat the oil and sugars until it looks like wet sand. Add the eggs, extract, and sour cream and beat again until creamy. Stir in the carrots and coconut gently.
• Stir together the cinnamon, nutmeg, cloves, salt, baking powder, baking soda, and flour. Slowly add it to the wet ingredients until mixed in. Spoon into a greased 8 1/2 by 5 loaf pan. Bake at 350 degrees for 60 minutes, or until a toothpick comes out with a few crumbs on it. If it starts to get dark on top, you can cover the bread with foil the last 10 minutes of baking.
• Remove from the oven and cool in the pan for 15 minutes before flipping out on a plate to cool completely.
• Stir together the cream cheese, extract, and salt with a fork. Slowly mix in the powdered sugar and milk until creamy. Spread on top of the cooled bread. Top with toasted coconut right away. Let set. Store covered and in the refrigerator. Makes 8-10 slices of bread.