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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A fruit sweetened carrot cake, perfect for a baby or anyone who wants to stay away from sugar. Great with cream cheese frosting or alone for an everyday snack. Freezes well. Ingredients:
2 1/2 cups thinly sliced carrots |
2 1/4 cups apple juice concentrate |
1 1/2 cups raisins |
2 cups whole wheat flour (king aurthur brand white whole wheat is a lighter alternative) |
1/2 cup wheat germ |
2 tablespoons baking powder |
1 tablespoon cinnamon |
1/4 cup vegetable oil |
2 whole eggs |
4 egg whites |
1 tablespoon vanilla |
1/4 cup unsweetened apple juice |
Directions:
1. Combine the sliced carrots with 1 Cup pluse 2 Tbl. of the apple juice concentrate in a pan, bringing it to a boil. Simmer for 15 to 20 minutes until the carrots are soft. Puree carrots and juice with the raisins in a food processor.
2. Preheat the oven to 350 degrees.
3. Line two 9-inch square cake pans with parchment paper, also greasing the parchment.
4. Mix flour, wheat germ, cinnamon and baking powder in a mixing bowl.
5. Add remaining wet ingredients, adding the carrot/raisin puree last, folding inches
6. Pour evenly into two cake pans.
7. Bake for 35 to 40 minutes, until a toothpick comes clean.
8. Wait until cakes or cooled until you frost.
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