Carrot Bread with Hazelnuts, Coconut, and Cream Cheese Frosting

Ingredients:

Bread

• 110 g butter, melted and cooled (or 0.5 cup vegetable oil) + extra for greasing the pan
• 1 and 1/4 cups flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon of salt
• 0.5 tsp of soda
• 0.5 tsp ground cinnamon
• 0.5 tsp. grated nutmeg
• 3/4 tbsp. roasted chopped hazelnuts
• 1 cup sweet coconut flakes
• 2 large eggs
• 0.5 cup plain yogurt or sour cream
• 1 tsp vanilla extract
• 1 tsp grated lemon zest (optional)
• 1 cup grated carrots

Glaze

• 1 cup powdered sugar
• 3 tbsp cream cheese, softened
• 2 tbsp. milk
• 1/4 tsp vanilla extract

Preparation:

1. Bake carrot bread. Preheat oven to 350°F (175°C). Lightly grease one 9 x 5 inch (22 x 12 cm) loaf pan or three 6 x 2 inch (15 x 7 cm) loaf pans.
2. In a large bowl, whisk together the flour, granulated sugar, salt, cinnamon, and nutmeg. Add the hazelnuts and coconut.
3. In a medium bowl, whisk together the eggs, melted butter, yogurt, vanilla, and lemon zest (if using). Stir in the grated carrots. Fold the carrot mixture into the flour mixture and knead into a dough.
4. Pour the batter into the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35-40 minutes for mini loaves. Cool on a wire rack for 30 minutes in the pan, then turn out onto a wire rack to cool completely.
5. Prepare the glaze. In a bowl, whisk together the powdered sugar, cream cheese, milk, and vanilla. Drizzle the glaze over the cooled carrot bread and let it set for 15-20 minutes.