Sugar-Free Carrot Cake With Sugar Free Cream Cheese Frosting Recipe

Cake:
6 egg whites
1 cup apple juice concentrate
2/3 cup vegetable oil
1/4 cup water
3 cups all purpose flour
1 tbs. baking powder
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
2 cups raisins
2 cups carrots (4-6 medium)

Sugar-Free Cream Cheese Frosting
1 1/2 cups cream cheese (light or regular)
1 1/2 tbs. butter
16 packets of Equal (or less to taste)
2 tsp. vanilla
0-2 tbs. milk to thin frosting if needed.

Cake:
Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9-inch pans with Baker's Joy.

Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins. Pour into cake pans, and bake at 350* for 25 - 30 minutes. Then reduce heat to 325* for 8 - 12 minutes.

Frost with Cream Cheese Frosting.

Frosting:
Let cream cheese softened to room temperature. Add softened butter, beat with mixer until creamy and smooth. Add vanilla and sweetener. Ice carrot cake.