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Carrot Coconut Bread with Cream Cheese Glaze

Author: Jenn


  • 1 1/4 cup flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup sweetened coconut flakes
  • 1/2 cup canola oil
  • 1/2 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
  • 1/4 teaspoon vanilla extract


  • 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.
  • In another medium size mixing bowl, whisk together the wet ingredients: oil, sour cream, eggs and vanilla extract. Stir in the carrots.
  • 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.
  • For glaze: whisk all glaze ingredients in a small bowl until fully combined and then drizzle on top of loaf(s). Enjoy!!