Carrot Bread With Hazelnuts, Coconut and Cream Cheese Glaze

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup carrots shredded
• 1 cup confectioners' sugar 
• 3 tablespoons cream cheese softened
• 2 large eggs 
• 1.3 cups flour all-purpose
• 0.8 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.8 cup hazelnuts toasted chopped
• 1 teaspoon lemon zest grated
• 2 tablespoons milk 
• 0.5 teaspoon nutmeg grated
• 1 teaspoon salt 
• 1 cup coconut or shredded sweetened
• 1 stick butter unsalted cooled melted plus more for the pan (or)
• 0.3 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 
• 0.5 cup yogurt plain sour

Equipment

• bowl
• frying pan
• oven
• whisk
• loaf pan
• toothpicks

Directions

1. Make the carrot bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans.
2. Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl.
3. Add the hazelnuts and coconut.
4. Whisk the eggs, melted butter, yogurt, vanilla and lemon zest (if using) in a medium bowl. Stir in the shredded carrots. Fold the carrot mixture into the flour mixture until just combined.
5. Spread the batter in the prepared pan(s).
6. Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
7. Whisk the confectioners' sugar, cream cheese, milk and vanilla in a bowl.
8. Pour over the cooled carrot bread and let set, 15 to 20 minutes.
9. Photograph by Charles Masters