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Carrot bread with coconut, walnuts and raisins.

Packed with toasted nuts, fresh carrots, coconut, and raisins, this bread tastes like classic carrot cake, and the best part is that it's customizable!
5 from 1 vote
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Course: Breakfast, Dessert
Prep Time: 25 minutes
Cook Time: 55 minutes
Servings: 6 slices


  • 1 cup carrot shredded
  • 1/2 cup coconut flakes
  • 1/4 cup toasted nuts chopped
  • 1/4 cup raisins
  • cup Ap flour
  • 3/4 cup white sugar
  • tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream or plain yogurt
  • 1 tsp vanilla
  • 1 tsp lemon zest optional


  • Preheat oven to 350 ° and spread a little butter in a 9 x 5-inch loaf pan.
  • In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
  • Add the coconut, toasted walnuts, and cinnamon.
  • In a medium bowl, whisk together the eggs, oil, sour cream, vanilla, and lemon zest. Add the grated carrot to the egg mixture, then mix with the dry mixture until just combined.
  • Spread the batter into the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean. Let cool 30 minutes before serving.