Carrot Coconut Bread

Winters are here and we enjoy the food that makes us feel warm, one answer to that is freshly baked bread!!! 

Carrot Coconut Bread is a perfect winter delight, it has the goodness of carrot and coconut along with a few spices and almonds. Enjoy it in your breakfast with a cup of coffee or as an evening snack.

Also it is a healthier version as it is prepared with whole wheat flour, olive oil and maple syrup. So adore it without any guilt. 

Also try: Banana Walnut Bread, Banana Coconut Muffins, Oatmeal Spice Muffins or Healthy Fudge Brownies.

Course: Breakfast or Dessert

Cuisine: Global Cuisine

Time: Preparation – 20 mins, Baking – 50 mins, Total – 1 hour 10 mins

Servings: makes 1 loaf of bread


  1. Whole Wheat Flour – 1 3/4 cups
  2. Shredded Carrot – 1 1/4 cup
  3. Shredded Coconut – 3/4 cup
  4. Almonds – 1/3 cup (chopped)
  5. Honey or Maple Syrup – 1/2 cup
  6. Olive Oil – 1/3 cup (you can use coconut oil as well)
  7. Milk – 1/4 cup
  8. Eggs – 2 (large)
  9. Baking Soda – 1 tsp
  10. Vanilla Extract – 1 tsp
  11. Ground Cinnamon – 1 tsp + to sprinkle on top
  12. Ground Ginger – 1/2 tsp
  13. Ground Nutmeg – 1/4 tsp
  14. Salt – 1/2 tsp.

PS: 1 Cup = 250 ML.

To make it egg less: 1 egg = 1 tbsp of ground flax seeds + 3 tbsp water. Let it rest for 5 mins before adding.

How to make Carrot Coconut Bread:

  1. Pre-heat oven to 325 degrees fahrenheit or 165 degrees celsius
  2. Grease a 9×5-inch loaf pan. Keep aside
  3. Take a large mixing bowl. Add oil and honey (or maple syrup). Beat them up together with a whisk. Add the eggs and beat well
  4. Add milk and whisk well. If you’re using coconut oil and it solidifies on contact with cold ingredients, warm it up for 10-15 seconds in a microwave
  5. Add vanilla extract, baking soda, cinnamon, ginger, nutmeg and salt. Gently blend
  6. Add shredded carrots and coconut. Gentle mix
  7. Add flour. Stir with a big spoon and mix until all ingredients are just combined
  8. Gently fold in the almonds into the batter. Reserve a little to sprinkle on the top
  9. Pour the batter into the greased loaf pan. Sprinkle cinnamon and chopped almonds
  10. Bake for 50 to 55 minutes, or until a toothpick inserted comes out clean
  11. Let the bread cool in the loaf pan for 5-10 minutes, then take it out and let it cool down for another 10-15 mins
  12. Your Carrot Coconut Bread is ready. It’ll remain good for 5 days under refrigeration and 2 days on the shelf.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s