2 cups raisins 2 cups grated or shredded carrots Preheat oven to 350 degrees. Stir together egg, apple juice concentrate, oil and water. Put raisins in warm water to plump. Meanwhile, grate carrots and spray 2 round 9-inch cake pans with nonstick cooking spray. Stir in wet ingredients until moistened.
Drain raisins and fold in carrots and raisins.
Pour into cake pans and bake at 350 degrees for 25 to 30 minutes. Then reduce heat to 325 degrees for 8 to 12 more minutes. When cooled, ice with a sugar-free cream cheese frosting. Then stir in sweetener and milk until mixture is moistened. Beat until smooth and spread on cake.