Celebration Carrot Cake

The GRE is done with a score that I am quite happy with, so I can now spend some more of my free time cooking instead of trying to remember high school math and random big words!  And what better way to resume than with a carrot cake to celebrate my mom being cancer free for 16 years!!!!  I of course had to make it healthier than even the healthier version...not as sweet as a normal one, but still delicious (and due to less sweetness, you can always layer on some icing to increase the sweetness!)

Fills a pie pan, so serves 6-8

Celebration Carrot Cake

Little Less than 1/2 C. Sugar
1/3 C. Low Fat Vanilla Yogurt
1/3 C. Orange Juice Concentrate (I actually used 5 T. Lemon Juice and 5 T. Water...no Concentrate in my house at the time)
2 Eggs
1/2 C. All Purpose Flour
1/2 C. Whole Wheat Flour
1 t. Baking Powder
1 t. Ground Cinnamon
1/2 t. Ground Allspie
1/4 t. Baking Soda
1/8 t. Salt
1 C. Grated Carrots
1/4 C. Raisins

Preheat oven to 350 degrees F.

Combine all ingredients.

Pour into a pie pan or 8 inch square baking dish coated with non-stick spray.

Bake at 350 degrees F for 30 minutes or until toothpick inserted comes out clean.

Let cool and then sprinkle with powdered sugar or coat with ice as you see fit.

(and then I proceeded to go overboard with the icing!)

Cut a slice and enjoy while being thankful for the lives around you!

Inspiration courtesy of: The taste of home COOKBOOK p. 613