Carrot Bread With Hazelnuts, Coconut and Cream Cheese Glaze

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Cook: 55 min
  • Yield: one 9-by-5-inch loaf or three 6-by-3-inch mini loaves
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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


  1. 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.
  2. Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the hazelnuts and coconut.
  3. 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.
  4. 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.
  5. 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.