Adapted from Clean Eating magazine, November 15, 2010

This low-fat, quick bread is a perfect pick-me-up or after school snack. Add protein - and even richer flavor - with a dollop of natural, unsalted peanut or almond butter.

Makes 12 servings (1/2 inch per slice)

Ingredients

Olive oil cooking spray

1 1/2 cups whole-wheat flour

1 1/2 cups carrots, shredded

1/4 cup dried currants or raisins

1/2 cup NOW Real Food® Sucanat™ Cane Juice Powder*

2 tsp. cinnamon

1/2 tsp. nutmeg

1 1/2 tsp. baking soda

1/4 tsp. sea salt

1 whole egg

1 egg white

2 tbsp. NOW Real Food® Extra Virgin Olive Oil*

Apple Glaze:

2 tbsp. unfiltered 100% apple juice

2 tbsp. NOW Real Food® Organic Agave Nectar*

1/2 tsp. NOW Real Food® Organic Vanilla Extract*

1. Preheat oven to 350°F.
2. Lightly spray an 8 x 5-inch loaf pan with cooking spray.
3. In a large mixing bowl, combine flour, carrots, currants, sucanat, cinnamon, nutmeg, baking soda and salt; mix well. 
4. Make a well in the center and add whole egg, egg white, oil and 3/4 cup water.
5. Stir until flour is completely incorporated and batter is moistened.
6. Pour batter into prepared loaf pan and bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
7. Cool completely on a rack.
8. Meanwhile, in a small bowl, combine juice, agave nectar and vanilla for the glaze.
9. Pour glaze over top of carrot bread and serve.

Nutrients per serving:
Calories: 140
Total Fat: 3 g
Sat. Fat: 0.5 g
Carbs: 26 g
Fiber: 3 g
Sugars: 13 g
Protein: 3 g
Sodium: 220 mg
Cholesterol: 15 mg

*NOW items available at your local health food store