Somehow I’ve managed to have on average two carrots left over at the end of each week the past several weeks, which has resulted in many Carrot Bread recipes with this one being the first. I originally started an entirely different recipe than the one below, but I was out of some of the ingredients and was forced to improvise.
I didn’t have any raisins and didn’t actually want them in the bread anyway so I swapped them for white chocolate chips. Then I didn’t have any yogurt and really had to get creative. I did have a can of coconut milk and was curious to know if the coconut cream, which rises to the top of the can, would work.
I’m happy to report the coconut cream worked perfectly and actually gave the bread an extremely moist texture. My husband actually said it was one of the best breads I’ve ever made and in recent months I’ve made an obscene amount of breads.
Coconut Carrot Halloween Bread
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 1 cup Carrots, shredded
- 2 Eggs
- 1/2 cup Grapeseed Oil
- 1/2 cup Coconut Milk Cream, canned*
- 1 teaspoon Vanilla
- 1 cup White Chocolate Chips
- 1 1/2 cups White Whole Wheat Flour
- 3/4 cup Cane Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 8 ounces Cream Cheese, softened
- 3 tablespoons Butter
- 3 1/2 cups Powdered Sugar
- 1/2 teaspoon Pure Vanilla Extract
- 3 tablespoons Sprinkles (for Halloween use Orange, Yellow, and White)
- In a large mixing bowl whisk the Carrots, Eggs, Oil, Coconut Milk Cream, and Vanilla. Stir in the White Chocolate Chips.
- In a separate bowl combine the Flour, Sugar, Baking Powder, Baking Soda, Salt, Cinnamon, and Nutmeg.
- Gradually add the the dry ingredients to the wet and stir until combined. Pour the batter into the prepared pan, and bake for 55 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the frosting while the bread is baking. Using an electric mixer, beat the Cream Cheese and Butter on a medium speed until fluffy. Add in the Powdered Sugar, 1/2 cup at a time until consistency is smooth. Mix in Vanilla Extract until completely combined
- Let the bread cool for 5 minutes in the pan and then remove and place on a wire rack to completely cool. I prefer to lay a small sheet of parchment paper between the bread and the rack so there on no indentions from the rack left on the bottom of the bread. Once the bread has cooled completed frost with the Cream Cheese Frosting and then layer on the Sprinkles.