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Carrot-Coconut Bread

0:20 prep
1:20 total


prep 0:20       total 1:20




3 eggs
118.29 ml. oil
118.29 ml. milk
2.46 ml. salt
4.93 ml. baking soda
4.93 ml. baking powder
4.93 ml. cinnamon
236.59 ml. sugar
591.47 ml. flour
473.18 ml. carrots, shredded
314.66 ml. coconut, shredded
118.29 ml. raisins
118.29 ml. chopped nuts


Mix ingredients. Pour in greased loaf pan. Bake at 350°F for one hour or until done.

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1 Recipe Reviews


cmts reviewed Carrot-Coconut Bread on January 23, 2005

I tried this recipe with a few variations; I used dried cranberries, instead of raisins and used chopped macadamia nuts. The bread rose beautifully, was moist and a definite hit with my husband!