Carrot Bread

1 lb. sweet carrots, peeled and grated
1 1/4 C. whole wheat flour
1 1/4 C. cornmeal
pinch sea salt
1/4 C. flax meal
1 1/2 tsp. baking powder
2 eggs, separated
2 T. oil
1/2 C. organic honey
3/4 C. milk
1/4 C. raisins
1/4 C. dried cranberries

Preheat oven to 375. In a small saucepan place carrots and enough water to just cover. Bring to a boil and cook for 5 minutes. Remove from heat, drain, let cool. In a medium mixing bowl mix flour, cornmeal, flax meal, salt, and baking powder. Set aside. Beat egg whites until stiff. Mix egg yolks with oil, honey, and milk. Mix well. Add to dry ingredients and stir just until combined. Fold in egg whites. Add dried fruits and cooked carrots and mix until just combined. Do not over mix or loaf will be tough. In a 9x5 sprayed cooking pan, pour batter and bake for 60 minutes or until an inserted toothpick comes out clean.