Coconut Carrot Loaf
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.
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 9x5 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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