Source: 99% Fat-Free, Healthy Cooking

Carrot Cake
What a way to top off dinner!
Serves: 9
Prep Time: 15 minutes
Cook Time: 40 minutes


1 pound carrots, peeled
1 1/2 cups raisins, seedless
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon ground cinnamon
2 tablespoons baking powder
1 can (12 ounces apple juice concentrate, unsweetened,frozen, thawed)
2 tablespoons dark corn syrup
1 tablespoon vanilla extract
4 large eggs, whites only, at room temperature
1 1/4 cups natural unsweetened applesauce
Creamy Yogurt Cheese Frosting, (see recipe on

Preheat the oven to 350 degrees.
Cut circles of baker's parchment to line the bottoms of two 9-inch cake pans.
Grate the carrots into a bowl (you should have about 2 1/2 cups grated carrots). Mix in the raisins set aside.
In a large mixing bowl, combine the flours, cinnamon, and baking powder. Add the apple juice concentrate, corn syrup, and vanilla. Combine with an electric mixer set at medium speed. Beat the egg whites, one at a time, mixing well after each addition, and the applesauce. Stir in the carrot and raisin mixture.
Pour the batter into the lined cake pans. Bake for 40 to 45 minutes, until a tester inserted into the cake comes out clean.
Remove the cakes from the pans and cool on wire racks. Peel the parchment from the bottom of the cooled cakes. Frost with yogurt cheese frosting. Once frosted, the cake must be stored in the refrigerator.