Ingredients:

  • 2 cups All-Purpose Flour (Sifted)
  • 1 teaspoon Baking Soda
  • 1.5 teaspoons Ground Cinnamon
  • 0.5 teaspoon Ground Nutmeg
  • 0.5 teaspoon Salt
  • 1 cup Granulated Sugar
  • 0.5 cup Light Brown Sugar, packed
  • 0.75 cup Vegetable Oil (or Canola)
  • 3 Large Eggs (Room temperature)
  • 1 teaspoon Vanilla Extract
  • 1.5 cups Grated Carrots (Finely grated)
  • 0.5 cup Shredded Coconut (Sweetened or unsweetened)
  • 1 cup Powdered Sugar (Confectioners', Sifted, for glaze)
  • 2 tablespoons Milk or Heavy Cream (for glaze)
  • 1 teaspoon Lemon Juice (Freshly squeezed, for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly, then line the bottom with parchment paper, allowing an overhang for easy removal. Finely grate the carrots and set them aside.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until fully combined. This aeration ensures a light texture.
  3. In a separate medium bowl, whisk the vegetable oil, granulated sugar, and brown sugar until smooth. Whisk in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a rubber spatula until just combined. Stop mixing immediately when you no longer see streaks of dry flour to prevent gluten development. Do not overmix.
  5. Gently fold in the grated carrots and the shredded coconut until they are evenly distributed. Scrape the batter into the prepared loaf pan and smooth the top.
  6. Place the loaf pan in the center of the preheated oven. Bake for 55 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top browns too quickly, loosely tent the pan with foil for the last 15 minutes of baking.
  7. Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. While cooling, whisk together the powdered sugar, milk (or cream), and lemon juice until smooth. Drizzle the glaze generously over the cooled loaf before slicing and serving.