I have long been in search of the perfect carrot cake and frosting. The frosting is especially problematic for me as I've got a real slime-aversion. Most cream cheese frostings, with additional butter thrown in, are just too thick and sweet for me. But I found what is for me the perfect frosting, and now I think I've also come up with the perfect cake. It's ok with me if you prefer a different version...there is always room for another carrot cake!
Carrot Cake
2-1/2 c sliced carrots
2 cans (12 oz) apple juice concentrate
1-1/2 c raisins
2 c whole wheat flour
1/2 c wheat germ
2 T baking powder
2 T cinnamon
1/4 c vegetable oil
4 eggs
1 T vanilla
3/4 c applesauce
Use food processor to coarsely grate the carrots. Add the raisins and 1 c of apple juice concentrate to the bowl and process a bit more. Pour into a large bowl and add all the ingredients in order, stirring in. Pour into a prepared 13 x 9 inch pan. Bake for 55 to 60 minutes at 350.
Cream Cheese Frosting link
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