I somehow ended up with a surplus of carrots, so I was thinking about throwing together a carrot bread for a change, like a banana or zucchini bread. When I realized how thick the batter turned out though, I was a little concerned about it cooking through in the middle, so I pressed it into an 8x8" pan instead of a loaf pan. That worked out great.
I really love these bars, but I'm having a hard time describing the texture. It's not as dense as a zucchini bread, but at the same time, it is very "meaty" with the coconut, so I'm thinking it feels more like a moist cornbread without that grit factor from the cornmeal. Make sense? I'll have to bring the rest to work tomorrow because I'm having a hard time staying away from it!
2 c flour
1 t powdered ginger
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 lg eggs
1/2 c light brown sugar
1/2 c white sugar
3/4 c canola oil
1 t vanilla
1 c sweetened flaked coconut
2 c shredded carrots
- Pre-heat oven to 350 and spray an 8x8" baking pan with PAM Baking.
- With a fork, whisk together the flour, ginger, baking powder, baking soda and salt; set aside.
- In a large bowl, lightly beat the eggs, then stir in the brown sugar and white sugar until nicely incorporated.
- Stir the canola oil and vanilla into the egg mixture until well blended.
- A little at a time, stir the flour into the egg mixture.
- Stir in the coconut and shredded carrots.
- Spread batter in prepared pan and bake for 45-50" until golden and toothpick tests clean when stuck in center.
- Let cool completely before cutting.