Carrot Coconut Glazed Bread

By srumbel

This super quick and easy Carrot Coconut bread is loaded with carrots, coconut, and walnuts with a creamy glaze and topped with toasted coconut. Perfect for breakfast and when company calls!
from cookingonthefrontburners.com

Ingredients

• 1/2 cup melted coconut oil
• 1/2 cup brown sugar
• 1/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla paste (or extract)
• 1/2 cup coconut yogurt (or vanilla)
• 1 1/3 cup shredded carrots
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cups flour
• 1/3 cup chopped walnuts
• 2 ounces soft cream cheese
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt
• 1 1/4 cup powdered sugar
• 1 tablespoon milk
• 1/4 cup toasted coconut
• additional walnuts for garnish if desired

Preparation

Step 1

Preheat oven to 350
In a large bowl beat the oil, brown sugar and sugar until it is mixed well
Add the 2 eggs, vanilla paste and yogurt beating again until creamy
Stir in by hand the carrots and coconut
In a medium bowl whisk together the cinnamon, nutmeg, salt, baking powder, baking soda and flour
Add a small bit of flour at a time to the wet ingredients (beating on a slow speed) unless well combined
Stir in walnuts
Grease 3 small loaf pans and divide mixture between pans
Bake for about 30-35 minutes until a toothpick has a few crumbs left on it
Cool on wire rack for 15 minutes then remove
Make glaze by combing the cream cheese, extract, salt, powdered sugar and milk
Beat until creamy
Cool loaves for about 10-15 minutes
Spread with a spoon the glaze on the loaves
Top with toasted coconut and walnuts if desired
Keep stored in an airtight container in the refrigerator
NOTE: to make toasted coconut heat a small saute pan on medium heat and add coconut. Stir occasionally until the coconut is browned (watch so it doesn't burn)