This not-too-sweet Carrot-Coconut Bread is carrot cake’s grown-up cousin. With our luscious Blood Orange Olive Oil, shredded coconut, and sliced almonds it’s wonderfully moist and absolutely cravable.
2 ¾ cup flour
1 ½ tsp cinnamon
½ tsp nutmeg
1 tsp salt
¾ tsp baking powder
¼ tsp baking soda
1 cup finely-shredded dry coconut
2 ½ cups carrots, grated
¾ cup applesauce
1 ½ cup sugar
1 ¼ cup Round Pond Blood Orange Olive Oil
1/8 cup sesame or flax seeds
1 cup sliced almonds
1 cup raisins (optional)
Preheat oven to 350F and spray two 9-inch loaf pans with non-stick spray. Sift first 7 dry ingredients together. In a separate bowl, mix Blood Orange olive oil, eggs, sugar, applesauce, carrots, seeds, and raisins (if desired).
Gently mix the wet ingredients into dry ingredients, blending only until moistened. Pour into prepared pans. Bake for 15 minutes or until top has lightly set, then sprinkle sliced almonds on top of each loaf. Continue baking for 30-45 minites, or until a toothpick comes out clean.
Let bread rest for 10 minutes, then remove from pans to cool completely. Slice and enjoy!