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Low Sugar Carrot Cake


1 1/2 c. all-purpose flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
1/2 c. vegetable oil
6 tbsp. sugar
2 eggs
1/4 c. unsweetened pineapple juice concentrate
1 tsp. vanilla
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. crushed unsweetened pineapple, drained


Preheat oven to 350 degrees. Grease and flour 9x5x3 inch pan.

In a bowl, toss dry ingredients. In second bowl, stir oil, sugar, eggs, juice and vanilla. Stir liquid into dry ingredients until smooth. Stir in carrots, raisins and pineapple. Scrape into prepared pan. Bake 35-40 minutes. Cool in pan on rack, 1 hour.

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