{"id":19779,"date":"2018-02-07T13:03:46","date_gmt":"2018-02-07T11:03:46","guid":{"rendered":"https:\/\/www.oogio.net\/?p=19779"},"modified":"2022-01-15T09:40:01","modified_gmt":"2022-01-15T07:40:01","slug":"carrot-bread-with-coconut-and-oats","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/carrot-bread-with-coconut-and-oats\/","title":{"rendered":"Carrot Bread with Coconut and Oats"},"content":{"rendered":"

As a matter of fact, I didn\u2019t plan on posting this carrot bread recipe. There are several recipes for carrot cakes over the blog, which made this a little unnecessary, but after a few friends who tasted this particular carrot bread and LOVED it, they made me swear I\u2019d post the recipe on the blog. So, I didn\u2019t have much choice.<\/p>\n

I really like baking carrot bread. This is one of my top favorite sweet breads (along with banana bread<\/a>), and every time I have a few carrots in the fridge I make a carrot bread. This carrot bread was created quite accidentally just because I wanted to finish a few ingredients in my pantry. I had lots of grains and seeds, coconut and oats, and originally wanted to make granola, but in the end, made this cake instead.<\/p>\n

This carrot bread is moist, soft and so delicious, with a particularly rich texture, sunflower seeds, pumpkin seeds, ground coconut and oats. I like to make it with whole spelt flour to make it a little healthier, which also makes it a wonderful sweet breakfast. It is very easy to prepare and requires only one bowl and a few spare minutes.<\/p>\n

\"Carrot

Photo: Natalie Levin<\/p><\/div>\n

<\/p>\n

\n

Carrot Bread with Coconut and Oats<\/h2>\n

\n\t\t\t<\/p>\n

\n\t\t\t<\/div>\n
\n

For the bread:<\/h4>\n
    \n
  • 2 large eggs<\/li>\n
  • 120 grams (1\/2 cup) light brown sugar<\/li>\n
  • 60 ml. (1\/4 cup) water<\/li>\n
  • 125 ml. (1\/2 cup) oil<\/li>\n
  • \u00bd tsp. ground cinnamon<\/li>\n
  • \u00bd tsp. vanilla extract<\/li>\n
  • \u00bc tsp. salt<\/li>\n
  • 140 grams (1 cup) whole spelt flour<\/li>\n
  • 1 \u00bd tsp. baking powder<\/li>\n
  • 3 finely grated carrots<\/li>\n
  • 100 grams (1\/2 cup) sunflower seeds<\/li>\n
  • 100 grams (1\/2 cup) pumpkin seeds<\/li>\n
  • 50 grams (1\/2 cup) ground coconut<\/li>\n
  • 25 grams (1\/4 cup) oats<\/li>\n<\/ul>\n

    For decoration:<\/h4>\n
      \n
    • 2-3 tbsp. ground coconut<\/li>\n
    • 2-3 tbsp. sliced \u200b\u200balmonds<\/li>\n
    • 2-3 tbsp. of oats<\/li>\n
    • A little light brown sugar<\/li>\n<\/ul>\n

      For serving:<\/h4>\n
        \n
      • sugar powder<\/li>\n<\/ul><\/div>\n
        \n
          \n
        1. Preheat oven to 170c degrees and grease the pan.<\/li>\n
        2. In a large bowl, mix eggs, sugar, water, oil, cinnamon, vanilla and salt until combined.<\/li>\n
        3. Add flour and baking powder and mix until uniform batter is obtained.<\/li>\n
        4. Add grated carrots, sunflower seeds, pumpkin seeds, coconut and oats and fold gently just until you get a uniform thick batter.<\/li>\n
        5. Pour the mixture into the pan and straighten the top.<\/li>\n
        6. Sprinkle with coconut, almonds, oats and brown sugar at the top.<\/li>\n
        7. Bake the bread for 40-50 minutes or until the it is golden and steady, and a long skewer inserted in the center comes out with moist crumbs.<\/li>\n
        8. Cool completely at room temperature, sprinkle with powdered sugar and serve.<\/li>\n<\/ol><\/div>\n
          \n
            \n
          • Keep the bread in a closed container for up to a week in the refrigerator.<\/li>\n
          • You can use any kind of grains and seeds you like, add nuts or any other addition you like to the batter.<\/li>\n
          • It is recommended to serve the bread at room temperature.<\/li>\n
          • You can also make the bread with plain all-purpose flour in the same amount instead of the whole spelt flour.<\/li>\n<\/ul><\/div>\n
            \n\t\t\t<\/div>\n<\/div>\n

            <\/p>\n

            \"Carrot

            Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"

            As a matter of fact, I didn\u2019t plan on posting this carrot bread recipe. There are several recipes for carrot cakes over the blog, which made this a little unnecessary, but after a few friends who tasted this particular carrot bread and LOVED it, they made me swear I\u2019d post the recipe on the blog. […]<\/p>\n","protected":false},"author":2,"featured_media":35701,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1593,1572,1557],"tags":[1597,1649,1965],"yoast_head":"\nCarrot Bread with Coconut and Oats | Lil' Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/carrot-bread-with-coconut-and-oats\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Carrot Bread with Coconut and Oats | Lil' Cookie\" \/>\n<meta property=\"og:description\" content=\"As a matter of fact, I didn\u2019t plan on posting this carrot bread recipe. 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