Carrot Bread

yield: 1 loaf

3/4 cup sliced carrots
1 1/2 cups whole wheat flour
1 tsp cinnamon
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground ginger
1/4 tsp ground cloves
2/3 cup sugar
1/4 cup canola oil
1/4 cup fat-free vanilla yogurt
1 egg
1 egg white

1. Preheat oven to 350° .
2. Cook carrot in boiling water 15 minutes or until soft; drain. Process in a food processor until smooth.
3. In a medium bowl combine flour through cloves; stir with a whisk to combine. In a small bowl combine carrot puree and sugar through egg white; stir with a whisk to combine. Add carrot mixture to flour mixture, stirring just until moist.
4. Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a knife inserted in center comes out clean. Let cool 10 minutes before cutting.