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.
Preheat the oven to 350 degrees.
Line two 9-inch square cake pans with parchment paper, also greasing the parchment.
Mix flour, wheat germ, cinnamon and baking powder in a mixing bowl.
Add remaining wet ingredients, adding the carrot/raisin puree last, folding inches
Pour evenly into two cake pans.
Bake for 35 to 40 minutes, until a toothpick comes clean.