Lemon-Glazed Carrot-Coconut Bread
Submitted by Sue Lowes on Nov 03, 2011

Sweet bread with carrots, coconut and pecans

Servings:
8

Complexity:   
Medium

Total Time:
2 hours

Ingredients:
2 eggs, lightly beaten
1 cup vegetable oil
3/4 cup sugar
1 teaspoon vanilla
1&1/2 cups grated carrot
1/2 cup flaked coconut
1 cup chopped pecans
1&1/2 cups flour
1&1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Lemon Glaze

Directions:
Preheat oven to 350 degrees. Bring all ingredients to room temperature. In a mixing bowl, combine eggs, oil and sugar. Stir in vanilla, carrots, coconut and pecans. In another bowl, sift together flour, baking soda, salt and cinnamon. Add sifted ingredients to egg mixture and stir to combine. Pour into a greased and floured standard loaf pan.

Bake for 90 minutes or until a toothpick inserted in the center comes out clean. Begin checking after 60 minutes. Cool for 30 minutes in the pan. Turn out and c ool before frosting with Lemon Glaze. Pour it over the bread and spread until it runs down the sides.

Lemon Glaze: Combine 1/2 cup powdered sugar, 1/2 teaspoon lemon juice and 1 tablespoon milk.