A recreation of a café favorite, this coconut carrot loaf is tender, warmly spiced, and loaded with freshly shredded carrots. Freezer-friendly, with coconut-free and gluten-free options.

My older son, John, frequents a great little café called Canyon near his home in LA. A slice of their coconut carrot loaf is a regular add-on to his iced coffee order.

Last winter, I spent a week visiting John, and early every morning, we’d walk the 25 minutes or so to the café, get coffees plus a slice of the bread for John, and walk home. It was a special time together before the workday started.

A few minutes into the return trip, John would break off a generous piece of his bread and hand it to me. By day three, I had come to anticipate this daily share. By the final day of my trip, I knew I needed to recreate this tender, warmly spiced loaf at home.

I set to work, partly for selfish reasons, but also in anticipation of his next visit home. I wanted to surprise him with what I hoped would be a replica of what we both deemed quick bread perfection.

Happily, the recipe shared below is that loaf. The rest of the family became fast fans. I cut the slices thick, just like the café version, and they disappear quickly. When we want a smaller snack, we simply cut one of the thick slices in half or quarters. That way, we still get a hearty chunk, which somehow seems more satisfying than a thinner slice.

The café loaf is gluten-free, and the following recipe can be made either way. The recipe notes include my gluten-free upgrade, and when I make it that way, the gluten-eaters in my family say they cannot discern a difference.

Coconut gets top billing in the name, and we love it, but you can leave it out for an equally delicious carrot cake loaf.

Quick breads in general are easy to make and freeze beautifully. This bread is no exception. Sure, you have to shred the carrots, but a box grater will make quick work of the task. Plus, freshly shredded carrots produce a more tender, flavorful loaf than pre-shredded grocery store carrots, which tend to be more stick-like than shred-like and may detract from the texture and flavor.

A recreation of a café favorite, this coconut carrot loaf is tender, warmly spiced, and loaded with freshly shredded carrots. Freezer-friendly, with coconut-free and gluten-free options. — A recreation of a café favorite, this coconut carrot loaf utilizes basic ingredients for a tender, warmly spiced loaf that’s loaded with freshly shredded carrots. Slice it thick, freeze it for later, and make it with or without coconut (or gluten).

As an option, the batter will yield 12 muffins. — As an option, the batter can be used for 12 standard-size muffins.

Helpful hints:

A smear of 2-Ingredient Maple Cream Cheese Frosting makes any slice taste like carrot cake.
The batter also makes 12 muffins, and that same frosting turns them into carrot cake cupcakes!
Avoid pre-shredded carrots from the grocery store. Their firm, dry texture can make for a less tender loaf. Freshly shredded is worth the extra few minutes.
Not a coconut fan? Simply leave it out and call it a carrot cake loaf! In this case, raisins (golden or regular) would be a nice addition for those who enjoy them. Stir in ½ cup along with the carrots.
Instead of using cinnamon, ginger, and nutmeg, you can use 2 teaspoons pumpkin pie spice.
Need a gluten-free loaf? My recipe calls for all-purpose flour, but a cup-for-cup GF blend works well too. I’ve also included my favorite trick for upgrading the GF flour, and the gluten-eaters in my family can’t tell the difference.
No more over- or underbaked quick breads: Use an instant-read thermometer to gauge when the bread is perfectly baked. It’s easier (and more accurate!) than a toothpick. Details in the recipe card.
Cool the bread completely before wrapping or storing. Warm bread traps condensation, which leads to a soggy, sticky crust.
A paper towel placed in the zip-top bag or other airtight container along with the bread will absorb excess moisture and prevent sogginess.
When freezing, I like to separate the slices with small squares of parchment paper so I can remove a slice or two at a time.

John and me outside Canyon. — John and me outside Canyon in the Echo Park neighborhood of Los Angeles.

I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

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Coconut Carrot Loaf

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A recreation of a café favorite, this tender loaf is warmly spiced and loaded with freshly shredded carrots. Freezer-friendly, with coconut-free and gluten-free options.

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Prep Time 15

Cook Time 55

Total Time 1 10

Yield loaf

Ingredients

2 cups (254g) all-purpose flour (or GF cup-for-cup alternative; see notes for GF upgrade*)
1 cup (200g) packed brown sugar (could use granulated sugar or a mix of the two)
1½ teaspoons baking soda
1 teaspoon ground cinnamon (use 1½ teaspoons for more pronounced cinnamon flavor)
½ teaspoon kosher salt
½ teaspoon ground ginger**
¼ teaspoon ground nutmeg
1½ cups (180g) shredded carrots, lightly packed (~2 large or 3 medium carrots; see notes)
3 large eggs
½ cup (112ml) melted coconut oil, avocado oil, or vegetable oil of choice (if using coconut oil, use room-temperature eggs and milk so it doesn’t firm up)
¼ cup (60g) unsweetened applesauce (half of a 4-ounce single-serve cup)
¼ cup (60ml) milk of choice
1 teaspoon (5ml) vanilla extract
¾ cup (68g) shredded coconut, plus more for sprinkling (sweetened or unsweetened; see notes)
Optional: ¾ cup (about 85g) chopped walnuts or pecans; extra shredded coconut and/or chopped nuts for sprinkling on top

Instructions

Preheat & Prep: Preheat oven to 350°F. Grease a 9×5 loaf pan or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, ginger, and nutmeg, breaking up any lumps of brown sugar. Set aside.
Mix Wet Ingredients: In a large bowl, mix the shredded carrots, eggs, oil, applesauce, milk, and vanilla.
Combine: Add the dry ingredients to the wet ingredients in two additions, stirring just until combined. Fold in the coconut (and nuts, if using).
Bake: Transfer the batter to the prepared pan and sprinkle with extra coconut and/or nuts, if desired. Bake for 55–65 minutes (my oven takes 57 minutes, but all ovens vary) or until the internal temperature in the bottom center of the loaf registers between 200°F and 205°F on an instant-read thermometer. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.
Cool: Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Storage: When stored in a zip-top bag or airtight container, the bread will last for 4-5 days at room temperature, 7-10 days in the fridge, and 3 months or more in the freezer. Helpful hints: Store with a paper towel to absorb excess moisture and prevent sogginess. When freezing, I like to separate the slices with small squares of parchment paper so I can remove a slice or two at a time.

Notes

GF Upgrade: For best flavor and texture when making a gluten-free loaf, I like to replace 25% of the GF flour with finely ground almond flour, so 1½ cups all-purpose GF flour + ½ cup almond flour. If using a scale, use 190g GF flour + 56g almond flour.

The Spices: For a streamlined approach with a very slightly different flavor, you can use 2 teaspoons pumpkin pie spice instead of the cinnamon, ginger, and nutmeg.

Carrot Tip: Avoid pre-shredded carrots from the produce aisle; they can be too dry and rather firm. Instead, freshly grate the carrots on the coarse side of a box grater for moist shreds and the best texture in the loaf.

All Things Coconut: I typically use unsweetened shredded coconut in this lightly sweet loaf, but the sweetened variety will provide a softer texture along with an extra hint of sweetness for those who prefer it. For an extra tropical punch, add ½ teaspoon coconut extract to the batter, and use coconut oil. Not a coconut fan? Simply leave it out for a delicious carrot cake loaf. If you like, stir in ½ cup raisins (¾ cup if you really love raisins), golden or regular, along with the carrots.

Muffin Option: This batter can also be used to make 12 standard muffins. Line a muffin tin with paper or parchment liners or grease it well. Divide the batter evenly among the cups; they’ll be about ¾ full. Sprinkle with extra coconut or chopped nuts, if desired. Bake at 350°F, and start checking at about 18 minutes. The muffins are done when an instant-read thermometer inserted in the center registers 200 to 205°F. Cool in the pan for 5 minutes, then transfer to a wire rack. Top with Maple Cream Cheese Frosting for carrot cake cupcakes!

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