Ingredients
- 1 1/4 cup shredded carrots
- 1 cup sweetened coconut flakes
- 1 1/4 cup flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup reduced-fat melted butter, cooled or vegetable oil
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
Preparation
Step 1
Mix together the dry ingredients – flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt and coconut. Set aside.
Whisk together the wet ingredients – eggs, butter {or vegetable oil}, sour cream and vanilla extract. Stir the carrots onto the wet mixture.
Fold the wet mixture in the dry mixture until just combined. Use a 9 by 5-inch pan or three 6 by 3-inch pan, lightly greased.
Bake at 350 degrees for 55 minutes for a standard loaf, and 35 to 40 minutes for mini loaves.
Cool 30 minutes on a rack before removing from the pan. Then turn out onto the rack and cool completely.
Glaze:
1 cup powdered sugar
3 tablespoons reduced-fat cream cheese, softened
2 tablespoons non-fat milk
1/4 teaspoon vanilla extract
Whisk together and spread on top of cooled bread.