Carrot Bread

Recipe from Stacey Billinsgley

4 egg whites
3/4 C milk with 1 tsp lemon or pineapple juice added to milk
1 C sugar
2 tsp vanilla extract
2 tsp cinnamon
2 C flour
2 tsp baking soda
3 C shredded carrot
3/4 C applesauce

Optional -
1 C chopped walnuts
1 C raisins
1 8 oz can crushed pineapple with juice (if adding pineapple you can reduce sugar to 3/4 C sugar)

Combine flour, baking soda, salt and cinnamon in medium bowl and mix.  In large bowl combine egg whites, milk (with juice), applesauce, sugar, and vanilla.  Mix well. Add flour mixture to wet ingredients and mix well.  Add rest of ingredients to batter and mix well.  Bake at 350 degrees for 45 minutes.  Makes 2 loaves. This can also be used as a carrot cake!