This is really a cross between cake and a bread. Serving it warm with butter or a cream cheese is ideal. It's really good!

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
12
Yield:
1 - 9x5 inch loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

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  • In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.

  • Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.

Nutrition Facts

383 calories; protein 6.1g 12% DV; carbohydrates 53.2g 17% DV; fat 17.2g 26% DV; cholesterol 47.3mg 16% DV; sodium 308.9mg 12% DV. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/30/2003
Today I made this for the second time. I added 1/4 cup brown sugar and doubled the cinnamon. Very yummy. Mine turned out to be a quick bread texture and flavor. I baked it for exactly 60 minutes. Thanks Pam.PS It seemed to have more flavor the second time around. I believe a teaspoon of vanilla or 1/2t of orange extract would really bring out the flavor in this wonderfully textured bread. Read More
(21)

Most helpful critical review

Rating: 3 stars
03/01/2010
This was good I thought but not great. I followed the suggesion of another reviewer and whirled the coconut in the food processor and thought that was a good idea - I also would not have liked the long strands of coconut. Also left out the cherries. Also used half applesauce and half oil. Perhaps it will taste better today as these breads often do the day after baking. Read More
(2)
30 Ratings
  • 5 star values: 16
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/30/2003
Today I made this for the second time. I added 1/4 cup brown sugar and doubled the cinnamon. Very yummy. Mine turned out to be a quick bread texture and flavor. I baked it for exactly 60 minutes. Thanks Pam.PS It seemed to have more flavor the second time around. I believe a teaspoon of vanilla or 1/2t of orange extract would really bring out the flavor in this wonderfully textured bread. Read More
(21)
Rating: 5 stars
10/11/2003
Very good. I substituted 1/2 the oil with apple sauce and toasted pecans for the walnuts. I did not have any cherries. For anyone that does not have a scale 3.5 oz of coconut is aprox. 1 1/2 cups. I made it in my bread machine and topped it with orange cream cheese frosting (from this site). Yummy! Read More
(14)
Rating: 4 stars
11/29/2007
very good as muffins (bake for 15-20 min at 350) topped with homemade cream cheese frosting. Next time I would add more carrots and 1 1/2 c coconut and more cinnamon Read More
(9)
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Rating: 5 stars
10/11/2003
I doubled this recipe because it sounded so good and I am glad I did. It looks attractive and the taste is wonderful. I am guessing it gets better after sitting a day but that won't happen around here! Read More
(7)
Rating: 5 stars
04/27/2010
I baked this bread after my pediatrician suggested making these types of breads (zucchini carrot) for breakfast to try and sneak some veggies into my toddler's diet. The whole family loved it! I substituted 1 1/4 cups whole wheat flour for 1 1/4 cups of the all purpose flour cut down the coconut to only 1 cup (many people said 1 1/2 cups was way too much) and left out the cherries and it tasted great. I made sure to use my food processor to basically MINCE the carrot coconut walnuts and raisins because I knew if I left them as instructed (shredded/chopped) my toddler would refuse to eat it with so many conflicting textures. It was a great call - seemed to meld the flavors even better and he gobbled it up. I HIGHLY recommend this bread to any Mom trying to be "deceptively delicious" and sneak veggies into their kids diet:) Read More
(7)
Rating: 5 stars
01/12/2008
This was a great recipe. I substituted 3/4 cup of the all-purpose flour for whole wheat flour and used 1/2 cup brown sugar and 1/2 cup white sugar. I didn't have applesauce so I used the full amount of oil. I also added a tsp of vanilla. Turned out super moist and delicious! I served it with the Cream Cheese Frosting II (recipe on this site). Got rave reviews! Read More
(6)
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Rating: 4 stars
08/02/2013
Just baked a double batch of this and to sum up a majority of the tweaks, here's what you need to modify: drop to 1/2c. white sugar and add 1/2c. brown sugar, 2 generous tsp cinnamon; drop to 1/4c. veg oil and add 1/4c. apple sauce; add 1 tsp vanilla. Like others, I omitted the cherries, just because this is carrot bread, not fruit bread and the addition of coconut, raisins, and walnuts was sufficient. I was also skeptical on overfilling the pan - it just seemed like a lot so I cut back and filled 2/3 pan and baked for 50 mins and really, I should have just put it all in one pan (well, two since I made a double batch). I agree with topping it with cream cheese frosting. Hope this helps! Read More
(5)
Rating: 4 stars
07/17/2004
I took someones suggestion and added vanilla. Very tasty recipe. I made muffins instead of a bread and froze the extras. This recipe freezes very well. I will make this again. Read More
(2)
Rating: 5 stars
04/13/2011
made this and it was great! im about to make a 2nd batch. i did use half apple sauce though Read More
(2)
Rating: 3 stars
03/01/2010
This was good I thought but not great. I followed the suggesion of another reviewer and whirled the coconut in the food processor and thought that was a good idea - I also would not have liked the long strands of coconut. Also left out the cherries. Also used half applesauce and half oil. Perhaps it will taste better today as these breads often do the day after baking. Read More
(2)
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