So it turned out delicious! But a bit too dense. I'm going to tweak it a hair and then it will be absolutely perfect! I was feeling up to the task of baking, so I whipped out my supplies and equipment on Friday and went to work! I didn't frost the loaves because I wanted to taste the flavor of the bread unadulterated by a topping of any kind. I brought them to a barbecue and was gobbled up VERY quickly! But the perfectionist that I am was a little unhappy with the outcome. I'm going to re post my new recipe below with the anticipated tweaks:
Ingredients
3 cups all-purpose flour
1 tsp salt
1 1/2 teaspoon ground cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
3 teaspoon baking powder (tweaked from 3 tsp baking soda)
3/4 cup brown sugar
3/4 cup white sugar
2 cups minced carrot
1 cup minced coconut
1 cup applesauce
1-8 oz container sour cream (tweaked from 1-6 oz container plain yogurt)
6 egg whites
2 teaspoon vanilla extract
1 cup toasted and chopped walnuts/pecans
Directions
1. Sift into a mixing bowl the flour, salt, spices, and baking powder.
2. Minced together the carrots and coconut.
3. In a separate bowl mix together the remaining wet ingredients, carrot + coconut mixture.
4. Make a well in the middle of the dry ingredients and slowly pour the wet ingredients into the well.
5. Carefully fold the wet and the dry together until combined.
6. Fold nuts into the batter.
7. Preheat oven to 350 degrees.
8. Pour batter into prepared pans.
9. Bake at 350 degrees for 55-60 minutes, or until bamboo sticks inserted into bread comes out clean.
10. Let cool 10 minutes in the loaf pan. Remove from loaf pan and allow to cool completely on a wire rack before frosting.
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