Carrot Cake Bread

INGREDIENTS

grated carrots

1/8 tsp

Fennel pollen

1/4 cup

Pineapple in its own, canned

1/2 cup

Egg substitute or equivalent to 2 eggs

1 tsp

Vanilla extract or vanilla bean paste

150 g

all purpose (unbleached flour

white whole wheat flour (90 grams, white

1 tsp

Baking powder

1/2 tsp

Baking soda

1/3 cup

Brown sugar, light

2 tsp

Cinnamon, ground

2 tbsp

Confectioners sugar

2 tbsp

Domino light sugar/stevia mix

1 tsp

Kosher salt

1 dash

Nutmeg

1/4 cup

Walnuts

2 tsp

Pineapple juice

1 1/4 cups

2% fage greek yogurt