So Sorry...

I felt extremely under the weather this past weekend and did not feel up to baking or doing anything else...but this weekend:  LOOK OUT!  This weekend is going to be a triple threat!  I'm testing a rejoojing my banana, carrot, and coconut loaves!!  With any luck my camera will be fired up and all ready to go!  Stay tuned...but for now let me post the carrot cake recipe as promised...ENJOY!

Ingredients
3 cups all-purpose flour
1 tsp salt
1 1/2 teaspoon ground cinnamon, divided
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
3 teaspoon baking soda
3/4 cup brown sugar
3/4 cup sugar
2 cups minced carrot
1 cup minced coconut
1 cup applesauce
1-6 oz cup plain yogurt
6 egg whites
2 teaspoon vanilla extract
1 cup toasted and chopped walnuts/pecans

Directions
1.  Sift into a mixing bowl the flour, salt, spices, and baking soda.
2.  Minced together the carrots and coconut.
3.  In a separate bowl mix together the remaining wet ingredients, carrot + coconut mixture.
4.   Make a well in the middle of the dry ingredients and slowly pour the wet ingredients into the well. 
5.  Carefully fold the wet and the dry together until combine.  Do not over mix or else the loaf will be tough
6.  Fold nuts into the batter.
7.  Preheat oven to 350 degrees.
8.  Pour batter into prepared pans.
9.  Bake at 350 degrees for 55-60 minutes, or until bamboo sticks inserted into bread comes out clean.
10.  Let cool 10 minutes in the loaf pan.  Remove from loaf pan and allow to cool completely on a wire rack before icing

Toppings
1.  Orange cream cheese icing
2.  Orange glaze
3.  Brown sugar walnut
4.  Streusel w/ and w/out nuts