Carrot and Coconut Bread Recipe

Name: Carrot and Coconut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups finely grated carrots; 1 cup walnuts or 1 cup pecans, chopped; 3 eggs; ½ cup salad oil; 1 teaspoon vanilla essence; 2 cups desiccated coconut; 1 cup raisins; 2 cups flour; ½ teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1 cup sugar

Servings: persons

2 cups finely grated carrots
1 cup walnuts or 1 cup pecans, chopped
3 eggs
½ cup salad oil
1 teaspoon vanilla essence
2 cups desiccated coconut
1 cup raisins
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup sugar

1
Beat the eggs in a large bowl until light in colour.
2
Stir in the salad oil, vanilla essence, coconut, raisins, grated carrots and chopped nuts.
3
Mix till blended.
4
Sift the flour, salt, baking soda, baking powder and cinnamon, add sugar.
5
Stir the dry ingredients into the egg mixture.
6
When well blended, spoon soggy mix into a buttered and floured loaf tin.
7
(18cm x 10 cm).
8
Bake at 180C for 1 hour or until cooked through.
9
Remove loaf from tin and wrap in tea towel, stand on a trivet to air.

1033

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups finely grated carrots, 1 cup walnuts or 1 cup pecans, chopped, 3 eggs, ½ cup salad oil, and more.

Yes, Carrot and Coconut Bread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Carrot and Coconut Bread

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