Directions

• Preheat oven to 350 degrees
• In a large bowl, sift together first 7 ingredients. Then mix in shredded coconut.
• In a medium bowl, whisk eggs then add oil and mix well; add the yogurt, vanilla and mix until fully incorporated. Stir the shredded carrots into the egg mixture, and then fold into the dry mixture until just combined.
• Pour into (4) 4 to 5 inch spring form pans. Line the bottoms with parchment paper. Bake for 35 minutes or until knife inserted into center comes out clean. Remove from oven and let stand for 15 minutes and then remove bread and cool on a rack.
• Frosting for bread as follows: Whisk together 1 cup powdered sugar, 8 oz. soft cream cheese and 1 tsp. vanilla. Spread over cool bread. Reserve some cream cheese to decorate carrots on top. Use orange and green food coloring and a pastry bag. Orange is for the carrot and green for the leaf.