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Reviewed: Jan. 12, 2008

This was a great recipe. I substituted 3/4 cup of the all-purpose flour for whole wheat flour and used 1/2 cup brown sugar and 1/2 cup white sugar. I didn't have applesauce so I used the full amount of oil. I also added a tsp of vanilla. Turned out super moist and delicious! I served it with the Cream Cheese Frosting II (recipe on this site). Got rave reviews!

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CookieFanatic


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Reviewed: Nov. 28, 2007

very good as muffins (bake for 15-20 min at 350) topped with homemade cream cheese frosting. Next time I would add more carrots and 1 1/2 c coconut, and more cinnamon

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rosey


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Reviewed: Jun. 9, 2007

I didn't add the cherries, but this is delicious!

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Rebecca

	Cooking Level: Intermediate Home Town: Houston, Texas, USA
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Reviewed: Mar. 12, 2005

The smell was heavenly as it was baking but when it was time to eat, we thought the coconut overpowered the rest of the bread. I think the cherries and carrots got lost with all the coconut. I guess I will keep looking. Sorry

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LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: Feb. 8, 2005

I brought this to my small office of 8 people this morning and it was gone in less than 5 hours. Everybody who tried it loved it. I opted not to add the cherries (that kind of freaked me out a little). I was also out of walnuts (which it needed) and used golden raisins and applesauce. EXCELLENT! Thanks for the new recipe!

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REDHEAD_T

	Cooking Level: Intermediate Home Town: Sacramento, California, USA Living In: Citrus Heights, California, USA
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Reviewed: Jan. 25, 2005

The Best Carrot bread I ever had. Huge hit with the family!!

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DUMPLINDRAWERS


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Reviewed: Jul. 17, 2004

I took someones suggestion and added vanilla. Very tasty recipe. I made muffins instead of a bread and froze the extras. This recipe freezes very well. I will make this again.

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BUGITHA

	Cooking Level: Intermediate Living In: Reno, Nevada, USA
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Reviewed: Jun. 24, 2004

I chose this bread primarily b/c I have a toddler who refuses to eat veggies so I decided to try this one given the ample amount of carrot in it .Well, baby doesn't care for it so much but my hubby and I love it .I substituted applesauce for most of the oil and didn't add walnut or cherries ...delish! the one thing I'll do next time is to pulse the coconut before adding, I find that I am not too crazy about the long strands of coconut in this bread and I like a smooth texture better. Great (and very healthy ) recipe.Thanks for sharing it.

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ELLASMOM2


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Reviewed: Oct. 11, 2003

Very good. I substituted 1/2 the oil with apple sauce and toasted pecans for the walnuts. I did not have any cherries. For anyone that does not have a scale 3.5 oz of coconut is aprox. 1 1/2 cups. I made it in my bread machine and topped it with orange cream cheese frosting (from this site). Yummy!

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KATHYP17


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Reviewed: Oct. 11, 2003

I doubled this recipe because it sounded so good, and I am glad I did. It looks attractive and the taste is wonderful. I am guessing it gets better after sitting a day, but that won't happen around here!

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AHOLADAY


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Reviewed: Sep. 30, 2003

Today I made this for the second time. I added 1/4 cup brown sugar and doubled the cinnamon. Very yummy. Mine turned out to be a quick bread texture and flavor. I baked it for exactly 60 minutes. Thanks,Pam.PS It seemed to have more flavor the second time around. I believe a teaspoon of vanilla or 1/2t of orange extract would really bring out the flavor in this wonderfully textured bread.

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Reviewer:

MAGGIE MCGUIRE


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