2 1/2 cups thinly sliced carrots
2 1/2 cups apple juice concentrate (you may use slightly less)
1 1/2 cups raisins
vegetable spray/shortening
2 cups whole-wheat flour
1/2 cup vegetable oil
2 whole eggs
4 egg whites
1 tbs vanilla extract
3/4 cup unsweetened applesauce
1/2 cup wheat germ
2 tbs low sodium baking powder
1 tbs ground cinnamon

Preheat oven to 350°F. Line two 9 inch square cake pans with waxed paper & spray the paper with vegetable spray/shortening.
Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium size saucepan. Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20 minutes. Puree in a blender of food processor until smooth. Add the raisins & process until finely chopped. Let mixture cool.
Combine the flour, wheat germ, baking powder, & cinnamon in a large mixing bowl. Add 1 1/4 cups juice concentrate, the oil, eggs, egg whites, & vanilla; beat just until well mixed. Fold in the carrot puree & applesauce. Pour the batter into the prepared cake pans.
Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Cool briefly in the pans, then turn out onto wire racks to cool completely. When cool, frost with sugar-free cream cheese frosting.

Posted in parenting, recipes & written by Niki —