Blue Ribbon Breads
Carrot Coconut Bread
Page 83
Cuisine: North American | Course Type: Quick Breads/Muffins
(1 review)
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Recipe Reviews
Peckish Sister from Central, FL
This oil based quick bread used finely grated carrots which I took care of in the chopping part of my food processor. It took ½ cup of fine coconut and I used unsweetened natural coconut. This turned out as a bright orange short loaf which I made into finger sandwiches with cream cheese. The coconut’s texture matched that of the carrot and the flavor was not noticeable. I liked that it did not take any extra steps of melting butter, chopping nuts, etc. and could be whipped up in a hurry. I would make this again.
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