Fruit Juice Sweetened Carrot Cake
Thinly sliced carrots
Apple juice concentrate (you
Will use slightly less than
Vegetable cooking spray
Whole wheat flour
:CREAM SHEESE FROSTING
Apple juice concentrate
Light cream cheese
Chopped raisins (opt)
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
Source: What To Expect The First Year. Submitted By AL PHILLIPS On