I love carrot cake. Love it. I’ve perfected a carrot cake recipe and can almost make it in my sleep {because good grief I have a TON of carrots to use up!}. And I thought it was my favorite carrot recipe. It now has some serious competition! Holy canolies people, I wished I had made this carrot bread sooner. Because hello, this cake was freakin’ awesome.
Ingredients
2 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda {15 Cool Uses for Baking Soda}
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 cup applesauce
3 eggs
1/2 cup milk {I used 2%}
2 cups shredded carrots
1 1/3 cups sweetened coconut flakes
1/2 cup raisins {optional}
1/2 cup walnuts, chopped {optional}
Directions
Preheat oven to 350 F. Thoroughly grease 2 bread pans and set aside. In a large mixing bowl, combine first 6 ingredients. In a separate bowl, mix applesauce, eggs, and milk until incorporated. Combine wet and dry ingredients and stir just until blended. Fold in remaining ingredients. Divide batter equally between prepared pans and bake for 50-55 minutes or until cooked through.
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.
Linda says
Help Mavis,
I can’t eat coconut, what can I use for a substitute? I love carrot cake, and your jam too!!!
Your fan,
Linda
Mavis Butterfield says
I suppose you could leave the coconut out and maybe add a few more raisins instead?
Linda says
Ok cool.
Margaret Thele says
You left out the oil in the ingredients – how much to use? want to make this tomorrow!
Linda says
The applesauce replaces the oil.
Mavis Butterfield says
Hi Margaret, I used applesauce instead of oil. It was a typo. I removed it. Thanks.
Angela Kozak says
I’d like to sub the 1/2 c applesauce for coconut oil. how much coconut oil do you suggest I use?
Rebecca in MD says
I made this carrot coconut bread recipe today, and using 2 bread pans it can out flat – – – I think the batter would have been fine for one bread in a standard bread pan. Did you use mini pans?