Carrot and Coconut Bread RecipeOrigin: Caribbean Period: Modern |
Ingredients
3 eggs 
Carrot and Coconut Bread Preparation:Method:Crack the eggs into a large bowl and beat until light and fluffy. Stir-in the oil and vanilla extract then add the carrots, coconut and raisins. Mix until completely blended. Meanwhile, combine the flour, salt, baking powder, sugar and cinnamon in a bowl. Slowly sift the dry ingredients into the egg mix and stir until completely blended. Spoon the batter into a loaf tin that has been prepared by buttering and dusting with flour. Place in an oven pre-heated to 180°C and allow to bake for about 60 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. When done, remove from the tin and allow to cool thoroughly. This is one cake whose flavour improves markedly if it is wrapped and refrigerated for several days before consumption. |
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Other recipes with coconut and carrots as primary ingredients: Franconia Root Vegetables Sallat of Carrots Caroetae frictae Algerian Cooked Carrot Salad Compost Chorba Coconut Bread Carrot and Orange Soup Pianono Liberian Coconut Cake Chocolate Carrot Cake Coconut Pie Shuku-shuku Llysiau Pob Mandelbroit Liberian Coconut Bread Coconut Cream Glazed Carrots Vakalolo Yataklete Kilkil Chocolate Rough Slice Carrot, Orange and Radish Salad Moroccan Chickpea Soup Vegetable Cassoulet Pepper Steak with Coconut Kubecake Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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