Spread it with cream cheese or eat a slice plain with a glass of milk. This yummy loaf is similar to carrot cake in flavour, but much lower in fat and higher in fibre.
1 cup shredded carrots, (about 1 large carrot)
3/4 cup light brown sugar
1/2 cup plain yogurt
1/2 cup well-drained crushed pineapple
1/4 cup vegetable oil
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.
In a large mixing bowl, combine the shredded carrots, brown sugar, yogurt, crushed pineapple, eggs and oil. With a fork or whisk, mix the ingredients together until thoroughly combined.
In another bowl, stir together the flour, baking powder, baking soda, cinnamon and salt. Stir the flour mixture into the carrot mixture, mixing just until evenly combined.
Turn batter into the prepared loaf pan and bake for 55 minutes to 1 hour, or until a toothpick poked into the middle of the loaf comes out clean.