Carrot Coconut Bread with Cream Cheese Glaze
  • 1¼ cup flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup sweetened coconut flakes
  • ½ cup canola oil
  • ½ cup reduced-fat sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots
  • GLAZE:
  • 1 cup powdered sugar (I added a little more to make mine a bit thicker)
  • 1-1/2 oz (or 3 Tbsp) reduced-fat cream cheese, softened
  • 2 tablespoons fat free milk
  • ¼ teaspoon vanilla extract
  1. Preheat oven to 350 degrees. In a large mixing bowl, mix together the dry ingredients: flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg and coconut. Set aside.
  2. In another medium size mixing bowl, whisk together the wet ingredients: oil, sour cream, eggs and vanilla extract. Stir in the carrots.
  3. Fold the wet mixture into the dry mixture until just combined. Use a 9 by 5-inch pan or three 6 by 3-inch pan, lightly greased. Bake for 55 minutes for a standard loaf, and 35 to 40 minutes for mini loaves. Let fully cool before removing from the pan.
  4. For glaze: whisk all glaze ingredients in a small bowl until fully combined and then drizzle on top of loaf(s). Enjoy!!
Recipe by Yummy Healthy Easy at