Carrot Cake Spoon Bread (lightened up)

3 cups packed finely grated carrots (1 1/4 pounds)
1 C ultragrain flour
1/2 C. old fashioned oats
1 Tbl flax seed meal
2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
3/4 C egg whites, beaten
2 Tbl packed light-brown sugar
1/2 C unsweetened applesauce
1/2 C. plain soy milk
1 tsp cinnamon
1 tsp vanilla
1/2 C raisins
1/2 C walnuts
1 Tbl coconut oil

Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a medium microwave-safe bowl, combine carrots with 3 tablespoons water. Cover with plastic wrap and microwave until tender, 4 minutes. Drain carrots in a fine-mesh sieve. In a large bowl, whisk together dry ingredients. Whisk in wet ingredients until combined. Fold in carrots and transfer mixture to prepared dish. Bake until top is golden brown, edges pull away from sides of dish, and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cool slightly before serving.

Optional: Serve with a dollop of yogurt