Coconut Carrot Bread

I recently have entered into a small obsession with coconut milk.  I’ve used coconut milk in tropical Popsicles, summer squash soup, crepes, and baked goods.  Coconut milk adds such a depth of flavor and works well with so many things.

Enter in carrots and coconut.  I had carrots from the csa that I knew I needed to use.  I’ve eaten so many stir fries recently that cooking carrots was so far from my mind- I was thinking cake.  Then, after thinking about it, I decided on carrot bread (a slightly healthier cousin of the cake.)

I couldn’t leave well enough alone though.  I mean, carrot bread is good but adding coconut into the mix is even better.  I have to be honest in saying that the carrot really isn’t a strong flavor which didn’t surprise me.  However, the coconut enhances the sweetness in the bread which makes you feel like you are eating something rich and fattening when really, there is only four tablespoons of butter in the whole loaf of bread and I used whole wheat flour.

This bread is perfect for breakfast or a snack and you really don’t have to feel guilty about eating a slice (unless you lather it with butter like I sometimes do!)