Photo: Carrot Bread With Hazelnuts, Coconut and Cream Cheese Glaze Recipe
Ingredients
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
Directions
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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By preeti.mummigat...
Belmont, CA
on March 11, 2013
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I made a double batch , one for myself and the other to share with friends and colleagues - everybody loved it! I used oil in my preparation, walnuts instead of hazelnuts and reduced the sugar by 1/4 cup for my double batch and the carrot bread was delicious as is without the glaze and it is good for you! This one is a keeper. I will be making it the second time today - this will be a staple in my house now.
By charlesdlou_6821220
Jackson, WY
on December 24, 2012
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I had a surplus of carrots from my garden and have made this recipe MANY times. I followed the suggestion to use applesauce and it works well. I also used pecans and raisins instead of coconut and hazelnuts and this worked well also. The raisins add sweetness, so I cut the sugar (I used brown sugar--and Splenda brown works too to 1/2 cup. This recipe freezes well. I just preslice before freezing, then pop a slice off and heat in the toaster to thaw--works great. I gave a lot of these away for Christmas gifts and everyone liked it. I found some smaller-sized (8 x 4 bread pans at the Dollar Tree and a double recipe filled 3 of them. Bake for around 40+ minutes for this size. The pans were surprisingly sturdy and work really well--over and over again!
By curran_13_12271833
Island Lake, 52
on August 27, 2012
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So good. Tastes like a carrot cake. I made it with stuff I had on hand, so I used raisins and pecans in place of the coconut and hazelnuts. I also used chunky applesauce in place of the oil. A double batch turned out perfectly and I didn't feel a need to glaze the bread, it was perfect without it. Well make again and again.
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