Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
Butter a loaf tin of 26 cm x 9 cm measured at the base of the form.
Peel and grate the carrots on a finer grater.
Mix together the flour, baking powder and salt. Then add the sugar.
Beat the eggs shortly in a medium bowl. Add the zest and the juice of 1 lemon. Add the coconut oil and the vanilla extract, then carefully fold in the flour mixture.
Add the finely grated carrots and the desiccated coconut to the mixture and pour everything into the prepared tin.
Bake for about 55 - 60 minutes until a skewer inserted comes out clean.