Carrot-coconut bread is great to eat at breakfast or as a snack, and only 297 calories per serving. When a slice is toasted, the natural sweetness of the carrot and coconut are brought out, making you want to eat even more. Once baked, it may come out of the oven feeling like a heavy loaf, but make sure you toast each slice to bring out its light fluffy sweet texture. It also contains the healthy fat, coconut oil, which is wonderful for cholesterol level maintenance, immune system boosting, proper digestion, regulating metabolism, help with high blood pressure and diabetes, among many other health benefits.
Makes 10 Servings. PREP: 15 minutes
BAKE at 350F for 1 hour
- ½ cup coconut oil (such as Spectrum), at room temperature
- 2/3 cup packed light brown sugar
- 2 eggs
- 1 ½ cups grated carrots
- 1 cup white whole wheat flour (I just used regular whole wheat flour)
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 cup sweetened flaked coconut
- 1/3 cup chopped unsalted macadamia nuts (optional)
- Heat oven to 350F. Coat an 8 ½ x 4 1/2 – inch loaf pan with nonstick cooking spray.
- In a large bowl, beat oil, sugar and eggs 3 minutes, until well combined and fluffy.
- Beat in carrots until just combined. In a separate bowl, whisk together whole wheat flour, all-purpose flour, baking powder and salt. Beat dry mixture into wet mixture until just combined. Stir in coconut and, if desired, macadamia nuts.
- Transfer mixture to pan, smoothing out the top. Bake at 350F for 55 minutes to 1 hour. Cool 15 minutes in pan, then turn onto a rack and cool completely. Wrap in plastic wrap, then aluminum foil.
PER SERVING 297 CAL; 14 g FAT (12g SAT); 5g PROTEIN; 39g CARB; 3g FIBER;151 mg SODIUM; 42 mg CHOLESTEROL.
Recipe taken from Family Circle Magazine