3/4 cup sliced carrots
1 1/2 cup whole wheat flour
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ginger
1/4 teaspoon cloves
2/3 cup sugar
1/4 cup canola oil
1/4 cup vanilla fat-free yogurt (or 1/4 cup plain
fat free yogurt and 1 teaspoon vanilla)
1 large egg
1 large egg white
This recipe is directly copied from a Cooking Light magazine since I could not find it on their website
anywhere. It was a submitted by a reader named Sarah Brinkley of Endeavor, Wisconsin. Thank you,
Sarah!
She often adds walnuts per her notes. We usually have it toasted with a little bit of neufchatel (low fat
cream cheese) smeared on top.
Preheat oven to 350 degrees.
Cook carrots in boiling water 15 minutes until tender, drain. Place carrot in a food processor; process
until smooth.
Lightly spoon flour into dry measuring cups; level with a knife. Combine whole wheat flour and next 6
ingredients (through cloves) in a large bowl. Combine carrot, sugar and the next 4 ingredients (through
egg white) in a small bowl stirring with a whisk. Add carrot mixture to flour mixture, stirring until just
combined.
Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350 degrees for 50 minutes or
until a wooden toothpick inserted in the center comes out clean. Cool bread in pan for 10 minutes on a
wire rack; remove from pan. Cool completely on the wire rack. Cut bread into 12 slices.