Carrot Tea Bread
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Packed dark brown sugar||1 1⁄2 Cup (24 tbs)|
|Cinnamon||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Ground cloves||1 Pinch|
|Vegetable oil||4 Teaspoon|
|Unsweetened applesauce||2 3⁄4 Cup (44 tbs)|
|Sliced cooked carrots||1⁄2 Cup (8 tbs)|
|Dried currants||1⁄2 Cup (8 tbs)|
1. Preheat the oven to 400°F; spray two 5 x 3-inch nonstick loaf pans with nonstick cooking spray.
2. In a large strainer, combine the all-purpose flour, wholewheat flour, brown sugar, cinnamon, salt, baking soda, baking powder, nutmeg, and cloves; sift by shaking into a medium bowl.
3. In a food processor, combine the egg and egg whites until frothy, 30 seconds. With the machine running, gradually drizzle in the oil; process 10 seconds longer. Add 3/4 cup of the applesauce and the carrots; process until smooth. Add the flour mixture; pulse 2 times to blend. Add the currants; pulse 4 times to chop.
4. Divide the batter between the loaf pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Remove from the pan and cool completely on a rack. Serve with the remaining 2 cups applesauce on the side.