Ingredients
INGREDIENTS :
 3 cups all-purpose flour, plus more for dusting
1 1/2 cups packed light brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. kosher salt
3 large eggs
1 cup unsalted butter, melted, plus softened butter for greasing
2 cups grated carrots (from 2 large peeled carrots)
1 (8-oz.) can crushed pineapple in juice, drained
1 cup unsweetened shredded coconut
2 tsp. vanilla extract
1/2 cup plus 2 Tbsp. whole buttermilk, divided
1 cup chopped toasted pecans
1 cup powdered sugar
Instructions
Preheat oven to 350°F. Whisk together flour, brown sugar, baking soda, cinnamon, and salt in a medium bowl. Whisk eggs in a large bowl. Add melted butter, grated carrots, pineapple, coconut, vanilla, and ½ cup of the buttermilk; continue whisking until combined. Gently stir flour mixture into egg mixture just until incorporated. Gently fold in toasted pecans. Spoon mixture evenly into 2 greased (with softened butter) and floured 8- x 4-inch loaf pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Tent with aluminum foil, if needed, after 50 minutes to prevent overbrowning. Cool loaves in pans on a wire rack 10 minutes; remove loaves from pans. Cool completely on rack, about 1 hour. Whisk together powdered sugar and remaining 2 tablespoons buttermilk in a small bowl. Pour or drizzle over cooled loaves.
PREP TIME & NUTRITION :
Prep Time : 20 minutes, Cook Time : 1 hour, Total Time : 1 hour 20 minutes, Servings : 12, Calories : 320, Net Carbs : 45g, Fats : 15g, Protein : 4g