Ingredients:

  • 1 ½ cups All-Purpose Flour, sifted
  • ¾ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • 1 ½ tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 2 Large Eggs, room temperature
  • ½ cup Vegetable Oil (Canola or Sunflower)
  • ¼ cup Plain Greek Yoghurt, full fat preferred
  • 1 tsp Vanilla Extract
  • 1 ½ cups Carrots, finely grated and lightly squeezed of excess moisture
  • ½ cup Shredded Unsweetened Coconut
  • For the Glaze:
  • 1 cup Icing Sugar (Confectioners' Sugar), sifted
  • 2 tbsp Full-Fat Coconut Milk (canned, thick cream layer only)
  • ½ tsp Lime or Lemon Juice
  • Pinch of Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan and line it with a parchment paper sling.
  2. In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Ensure no brown sugar clumps remain.
  3. In a separate medium bowl, whisk together the vegetable oil, eggs, Greek yoghurt, and vanilla extract until smooth and well combined.
  4. Pour the wet mixture into the dry ingredients. Use a spatula to gently fold them together until just combined. Stop mixing immediately once you no longer see streaks of dry flour.
  5. Gently fold in the grated carrots and the shredded coconut.
  6. Transfer the batter into the prepared loaf pan, smoothing the top slightly. Bake for 55–65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  7. Remove the loaf from the oven. Let it cool in the pan for 15 minutes before carefully lifting it out onto a wire rack to cool completely (at least 30 minutes).
  8. To make the glaze: In a small bowl, sift the icing sugar. Slowly whisk in the thick coconut milk cream (using only the opaque cream layer from a cold can) and the lime juice until you have a thick, smooth, pourable consistency. Adjust thickness with more sugar or milk as needed.
  9. Once the loaf is completely cool, drizzle or spread the glaze evenly over the top. Let the glaze set for 10-15 minutes before slicing and serving.