Carrot Bread

This recipe uses very little oil & sugar but is very moist and tasty. You can put a cream cheese icing on top or serve it just the way it is. It's delicious either way!

Olive oil cooking spray
1 ½ c. whole-wheat pastry flour
1 ½ c. carrots, shredded
¼ c. craisins
½ c. sucanat
2 tsp. cinnamon
½ tsp. nutmeg
1 ½ tsp. baking soda
¼ tsp. sea salt
1 whole egg
1 egg white
2 T. olive oil
¾ c. water

1. Preheat oven to 350º. Lightly spray a bundt pan with cooking spray.

2. In large mixing bowl, combine flour, carrots, craisins, sucanat, cinnamon, nutmeg, baking soda and salt; mix well.

3. Make a well in center and add whole egg, egg white, oil and water. Stir until flour is completely incorporated and batter is moistened.

4. Pour batter into pan and bake 45 to 50 minutes until cake tester inserted in the center, comes out clean. Cool completely on a rack.