Carrot Bread with Hazelnuts, Coconut, and Cream Cheese Frosting

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 1 loaf (22.5 x 12.5)

This bread is similar in flavor to the popular carrot cake, but it's less of a dessert and more suitable for breakfast. It's also easier and quicker to make, allowing you to enjoy the traditional harmonious combination of moist vegetable pulp, spices, nuts, and cream cheese. The carrots add a natural sweetness to the bread, filling it with healthy fiber, and, when combined with yogurt and butter, create a soft and deliciously moist texture. Optionally, you can add lemon zest to the dough to soften the savory flavor with refreshing citrus notes. The finished bread is topped with a light glaze of cream cheese and powdered sugar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Bread

110 g butter, melted and cooled (or 0.5 cup vegetable oil) + extra for greasing the pan
1 and 1/4 cups flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon of salt
0.5 tsp of soda
0.5 tsp ground cinnamon
0.5 tsp. grated nutmeg
3/4 tbsp. roasted chopped hazelnuts
1 cup sweet coconut flakes
2 large eggs
0.5 cup plain yogurt or sour cream
1 tsp vanilla extract
1 tsp grated lemon zest (optional)
1 cup grated carrots

Glaze

1 cup powdered sugar
3 tbsp cream cheese, softened
2 tbsp. milk
1/4 tsp vanilla extract

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Bake carrot bread. Preheat oven to 350°F (175°C). Lightly grease one 9 x 5 inch (22 x 12 cm) loaf pan or three 6 x 2 inch (15 x 7 cm) loaf pans.
In a large bowl, whisk together the flour, granulated sugar, salt, cinnamon, and nutmeg. Add the hazelnuts and coconut.

In a medium bowl, whisk together the eggs, melted butter, yogurt, vanilla, and lemon zest (if using). Stir in the grated carrots. Fold the carrot mixture into the flour mixture and knead into a dough.
Pour the batter into the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35-40 minutes for mini loaves. Cool on a wire rack for 30 minutes in the pan, then turn out onto a wire rack to cool completely.
Prepare the glaze. In a bowl, whisk together the powdered sugar, cream cheese, milk, and vanilla. Drizzle the glaze over the cooled carrot bread and let it set for 15-20 minutes.

Categories:

recipe / Desserts / Cupcakes, biscuits / Carrot dishes / Carrot cakes and muffins / Food Network - recipes

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