Whole grain carrot bread studded with raisins and nuts.
3/4cupscarrotssliced in 1/4 inch pieces
1 1/2cupwhole wheat flour
1/4cupcanola or vegetable oil
1/4cupvanilla yogurtor plain yogurt with a teaspoon of vanilla extract
1Large egg white
1/2cuppecans or walnutsfinely chopped
Preheat oven to 350 degrees.
Cook carrots in boiling water 15 minutes until tender, drain. Process in food processer or blender using some of the cooking water until smooth. Only use enough water to blend and make it smooth.
In a large bowl, whisk together whole wheat flour, cinnamon, salt, baking soda, baking powder, ginger and cloves.
In a small bowl whisk together carrot, sugar, oil, yogurt, and eggs. Fold carrot mixture to flour mixture, stirring until just combined. Add nuts and raisins.
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.