2 c. shredded carrots
1/3 c. plus 2 tbsp. water
2 c. apple juice concentrate
1 1/2 c. raisins
2 c. whole wheat flour
1/2 c. wheat germ
1 tbsp. plus 1 tsp. baking soda
1 tbsp. ground cinnamon
1/2 tsp. ground ginger
1/4 c. vegetable oil
2 whole eggs
4 egg whites
1 tbsp. vanilla extract
3/4 c. drained, unsweetened crushed pineapple
2/3 c. chopped walnuts

Combine carrots, water, and 2/3 cup of the apple juice concentrate in a large saucepan. Simmer covered over low heat until carrots are tender. Puree mixture in blender or food processor until smooth. Add 3/4 cup of raisins and process until chopped. Cool. Preheat oven to 350 degrees. Line two 9-inch cake pans with waxed paper and spray with vegetable cooking spray.

Combine flour, wheat germ, baking soda and spices in a large mixer bowl. Add 1 1/4 cups juice concentrate, oil, eggs, egg whites and vanilla; beat well. Fold in pineapple, carrot puree, walnuts, and remaining 3/4 cup raisins. Pour into prepared cake pans. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Cool layers completely on wire racks; then frost with Cream Cheese Frosting.