Carrot Coconut Bread

Name: Carrot Coconut Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2 loaves
Ingredients: 2 1/2 cups flour; 1 cup white sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon salt; 3 eggs (or egg replacer or 6 egg whites); 1/4 cup oil; 1/2 cup skim milk (or whatever milk you use); 2 cups shredded carrots; 1 1/3 cups sweetened flaked coconut; 1/2 cup raisins

(7)

Recipe by ladypit

This is a really moist hearty sweet bread that my family loves. It is adapted from a recipe in the "More With Less Cookbook". I sometimes reduce the fat even more by using apple sauce instead of the oil, but I do like the texture the oil gives it. Also, you can add 1/2 cup chopped nuts if you would like. It gives it a nice crunch.

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READY IN: 1hr 10mins

YIELD: 2 loaves

UNITS: US

INGREDIENTS

Nutrition

2 ¹⁄₂

cups flour
1

cup white sugar
1

teaspoon baking powder
1

teaspoon baking soda
1

teaspoon cinnamon
¹⁄₂

teaspoon salt
3

eggs (or egg replacer or 6 egg whites)
¹⁄₄

cup oil
¹⁄₂

cup skim milk (or whatever milk you use)
2

cups shredded carrots
1 ¹⁄₃

cups sweetened flaked coconut
¹⁄₂

cup raisins

DIRECTIONS

Mix the flour through salt together in a very large bowl.
Mix the eggs, oil and milk in a small bowl.
Add those wet ingredients into the flour mix and stir it just until mixed.
Add the rest of the ingredients.
Put it into 2 bread pans that have been sprayed with non-stick spray (or grease them however you usually do).
Bake in a 350 degree oven for about 50 minutes or until done.

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