1/2 c. apple juice
1/2 c. honey
1/2 c. water
1 c. shredded carrots
1/3 c. raisins
2 tbsp. unsalted butter
1 tsp. ground cinnamon
1 tsp. allspice
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1 c. all-purpose flour
3/4 c. whole-wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt (or to taste)
1 lg. egg
1 to 2 tbsp. powdered sugar

In medium size saucepan, combine apple juice, honey, water, carrots, raisins, butter and spices. Over medium-high heat bring to a boil. Reduce heat, cover and simmer 10 minutes. Remove from heat and allow to cool (about 1 hour), stirring occasionally to release steam.

Meanwhile, in large bowl, stir together the flour, baking powder, baking soda and the salt.

Preheat oven to 375 degrees. Spray an 8-inch square baking pan with nonstick cooking spray. When carrot mixture is cool, whisk in the egg. Pour into the flour mixture and stir until well blended. Pour into the pan. Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Remove from the pan and cool completely. Dust with the powdered sugar. Makes 16 servings.