Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup sweetened shredded coconut
Special Equipment Needed:
- 9x5-inch loaf pan
- 2 medium bowls
- Whisk
- Grater
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the melted coconut oil, granulated sugar, light brown sugar, eggs, and vanilla extract until combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the grated carrots and shredded coconut.
6. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Temperature: 350°F
Serving Size: 8-10 slices
Nutritional Information (per slice):
Calories: 250
Fat: 14g
Carbohydrates: 28g
Protein: 3g
Substitutions for Ingredients
- Coconut oil can be substituted with vegetable oil or melted butter.
- Granulated sugar can be substituted with brown sugar or honey.
- Light brown sugar can be substituted with dark brown sugar.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the batter for a crunchy texture.
- Substitute the carrots with grated zucchini or apples.
- Add 1/2 cup of raisins or dried cranberries for a sweet flavor.
Tips and Tricks:
- Make sure to grate the carrots on the smallest setting of a grater for the best texture.
- To ensure the bread is cooked through, insert a toothpick into the center and make sure it comes out clean.
Storage Instructions:
Carrot Coconut Bread can be stored in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Carrot Coconut Bread can be reheated in the oven or microwave. To reheat in the oven, preheat to 350°F and bake for 10-15 minutes, or until heated through. To reheat in the microwave, place a slice on a plate and microwave for 30-45 seconds, or until heated through.
Presentation Ideas:
Carrot Coconut Bread can be served as is or with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
Carrot Coconut Bread can be garnished with a sprinkle of cinnamon or a drizzle of honey.
Pairings:
Carrot Coconut Bread pairs well with a cup of coffee or tea.
Suggested Side Dishes:
Carrot Coconut Bread can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the bread is too dry, add a tablespoon of milk to the batter.
- If the bread is too crumbly, add an extra egg to the batter.
Food Safety Advice:
- Make sure to use fresh ingredients for best results.
- Store the bread in an airtight container to prevent spoilage.
Food History:
Carrot Coconut Bread is a classic recipe that has been around for generations. It is a popular dessert or snack and is often served during the holidays.
Flavor Profiles:
Carrot Coconut Bread has a sweet and nutty flavor with hints of cinnamon and nutmeg.
Serving Suggestions:
Carrot Coconut Bread can be served as a dessert or snack. It can also be served as a breakfast treat with a dollop of yogurt or a scoop of ice cream.
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