Carrot Bread With Hazelnuts, Coconut and Cream Cheese Glaze

Total Time:
1 hr 15 min
20 min
55 min

one 9-by-5-inch loaf or three 6-by-3-inch mini loaves

  • For the Bread:
  • 1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan
  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 3/4 cup hazelnuts, toasted and chopped
  • 1 cup sweetened shredded coconut
  • 2 large eggs
  • 1/2 cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest (optional)
  • 1 cup shredded carrots
  • For the Glaze:
  • 1 cup confectioners' sugar
  • 3 tablespoons cream cheese, softened
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Make the carrot bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans.

Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the hazelnuts and coconut.

Whisk the eggs, melted butter, yogurt, vanilla and lemon zest (if using) in a medium bowl. Stir in the shredded carrots. Fold the carrot mixture into the flour mixture until just combined.

Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

Make the glaze: Whisk the confectioners' sugar, cream cheese, milk and vanilla in a bowl. Pour over the cooled carrot bread and let set, 15 to 20 minutes.

Photograph by Charles Masters

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