Baby Birthday Cake

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.

• Ready In: 1 hr 10 mins
• Serves: 10-12
• Yields: 1 two layer cake

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.