Fruit Juice Sweetened Carrot Cake

CREAM CHEESE FROSTING
1/2 c Apple juice concentrate 1/2 c Raisins, chopped (Optional)
1 lb Lite cream cheese 1 1/2 ts Unflavored gelatin
2 ts Vanilla extract

1. Combine the carrots with 1 cup plus 2 tablespoons of the juice
concentrate in a medium-sized saucepan. Bring to a boil, reduce heat
and simmer, covered, until carrots are tender, 15 to 20 minutes.
puree in a blender or food processor until smooth. Add the raisins
and process until finely chopped. Let mixture cool.

2. Preheat oven to 350 degrees. Line two 9 inch square cake pans with
waxed paper and spray the paper with vegetable cooking spray.

3. Combine the flour, wheat germ, baking powder, and cinnamon in a
large mixing bowl. Add 1 1/4 cups juice concentrate, oil, eggs, egg
whites, and vanilla; beat just until well mixed. Fold in the carrot
puree and applesauce. Pour batter into prepared cake pans.

4. 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, frost with cream cheese frosting.

TO MAKE FROSTING:

1. Set aside 2 tablespoons of the juice concentrate.

2. Process the remaining juice concentrate, cream cheese, vanilla, and
raisins in a blender or food processor until smooth. Transfer to a
mixing bowl.

3. Stir the gelatin into the 2 tablespoons juice concentrate in a
small saucepan; let stand 1 minute to soften. Heat to boiling and
stir to dissolve gelatin.

4. Beat the gelatin mixture into the cream cheese mixture until well
blended. Refrigerate just until the frosting begins to set, about 30
to 60 minutes. Frost the cake.

Makes 1 double-layer 9-inch square cake.

This recipe is ideal for baby’s first birthday.
Toddler servings in one 2-inch frosted square: 3 yellow vegetable;
2+ other fruits; 1 1/2 whole grain; 1+ protein; some iron; 1 fat