Having a few extra carrots on hand due to our bountiful harvest, I’ve been looking for creative recipes so I can put them to good use. Here’s a simple bread recipe that I found at Abigail Gordon’s Garden. It turned out well, with good flavor and texture, but I might add a bit of nutmeg next time.
Coconut Carrot Bread
2 cups flour
1 1/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
3/4 teaspoon salt
3 eggs, beaten
1 cup vegetable oil
1 teaspoon vanilla
3 cups shredded carrots
1 1/3 cups coconut (3 ounce can)
1/2 cup raisins
Mix flour with sugar, baking soda, cinnamon, and salt.
Add eggs, oil, and vanilla; blend well. Stir in the carrots and raisins.
Pour batter into a greased and floured 9x5x3-inch loaf pan.
Bake at 350