Coconut Carrot Cake Bread

I spoke too soon about things going well on the home front. Baby and I had quite a day.  

5 outfit changes before noon

a walk that ended in a rain storm

the precious bear chair got major spit up

no morning nap

we (or I) am counting down the hours till Daddy comes home.

This bread is no substitution for the major chocolate fix I am craving right now but it is pretty darn fantastic.  It also is fitting for this weekend's holiday feasts.  It is cake with no frosting. Of course you can totally frost it.  I left it frosting free and called it breakfast. Whatever floats your boat. 

This bread has carrots (a veggie serving), coconut and applesauce. It is basically a health food. It is also super moist.  No dry cake...rrr...bread here. One big slice leaves you totally satisfied.  Of course a big smear of butter is pretty good on top too. 

Coconut Carrot Cake Bread

by Emily Morris

Prep Time: 20 minutes

Cook Time: 1 hour

Keywords: bake dessert bread coconut carrot Easter

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Ingredients (serves 6-8)

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1/2 cup applesauce
• 1/2 cup coconut milk
• 2 cups packed freshly grated carrots
• 1 cup packed shredded, sweetened coconut

Instructions

Preheat the oven to 325 degrees F. Spray a 9x5 loaf pan with nonstick spray.

In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt.

In the bowl of a stand mixer, put the butter and sugar and mix on medium until it is combined and somewhat smooth.

Turn mixer to low and add in the eggs and vanilla until combined. Then add the applesauce and coconut milk and continue mixing until incorporated.

Add in the dry ingredients, mixing until just combined, and then add in the carrots and coconut. Stir just until the batter comes together and the carrots are evenly dispersed.

Spoon the batter into the greased loaf pan. Bake for 60 to 65 minutes, or until the cake is no longer jiggly in the center. Remove and let cool for 15 minutes in the pan. Remove from the pan and let cool completely before serving.

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