First Birthday Cake

I made this cake for Maya's 1st birthday.  She ate some, but I probably liked it more.  I was impressed that it was all natural, had no sugar and tasted good.  I liked it warm with whipped cream.  The recipe is from "What to Expect the First Year" and is recommended as a first cake for baby/toddler when eggs are allowed, and if you are allowing eggs - I would think you could use an egg alternative if desired.  I am keeping leftovers in the freezer for snacking and future desserts.

Makes 1 double-layer 9-inch-square cake

2 1/2 cups thinly sliced carrots
2 1/2 cups apple juice concentrate (you will use slightly less than this)
1 1/2 cups raisins
Vegetable cooking spray
2 cups whole-wheat flour
1/2 cup wheat germ
2 tblsps low-sodium baking powder
1 tblsp ground cinnamon
1/4 cup vegetable oil
2 whole eggs
4 egg whites
1 tblsp vanilla extract
3/4 cup unsweetened applesauce

1.  Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium-size saucepan.  Bring to a boil, then lower the 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 the oven to 350.  Line 2 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, the oil, eggs, egg whites, and vanilla; beat just until well mixed.  Fold in the carrot puree and applesauce.  Pour the batter into the 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 completely.