Carrot Coconut Bread

Carrot Cake with a tropical twist. Thank you Inside BruCrew Life

 

For the Bread

1 1/4 c. shredded carrots

1 c. sweetened shredded coconut

1 1/4 c. flour

3/4 c. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1/2 c. applesauce

1/2 c. sour cream

2 eggs

1 tsp. vanilla

For the Glaze

3 oz. cream cheese, softened

2 Tbsp. heavy cream

1/4 tsp. rum extract

1/4 tsp. salt

1 c. powdered sugar

1/2 c. mini chocolate chips

• Preheat oven to 350*.
• Spray bread pans with non stick spray and set aside. 
• Mix all dry ingredients in a bowl. 
• Whisk the eggs in another bowl. 
• Slowly whisk in the applesauce, sour cream, and vanilla. 
• Fold the egg mixture into the dry ingredients. 
• Stir until everything has been incorporated. 
• Spoon into prepared bread pans.
• Bake at 55 minutes for one large loaf or 44 minutes for 3 small loaves. 
• Let the bread cool in the pan for at least 15 minutes after it is finished baking 
• Flip out onto a wire rack to finish cooling. 
• When bread has cooled completely, make glaze. 
• Beat the cream cheese, milk, and extract until creamy. 
• Slowly add the sugar and salt. 
• Spoon onto bread. 
• Top with mini chocolate chips. 
• Keep refrigerated.