Source: dLife

A delicious carrot cake covered with an apple glaze.

Servings

1.5 cup Flour, all purpose, unbleached, enriched
1 tsp low sodium baking powder
1 tsp baking soda
1.5 tsp ground cinnamon
0.25 tsp ground cloves
0.25 tsp ground allspice
0.12 tsp ground nutmeg
1 tbsp sugar
1 oz unsweetened apple juice frozen concentrate (2 tbsp or 1/8 cup)
2 eggs
0.25 cup cold water
2 tbsp Seeds, flax, ground
1 tsp vanilla extract
3 tbsp plain nonfat yogurt
1 cup Pineapple, crushed, canned, with juice, drained , retain 1/4 cup of juice
1 cup shredded carrots , finely
0.25 seedless raisins
1 oz unsweetened apple juice frozen concentrate (2 tbsp or 1/8 cup)
1 tbsp cold water

1 Preheat oven to 350 degrees F. Stir together the dry ingredients and spices.
2 Using a blender or food processor, blend together the sugar, apple juice concentrate, and eggs until well mixed.
3 In a small microwaveable bowl, microwave the water and ground flaxseed together for 30 seconds. Gradually beat the flaxseed mixture into the egg mixture along with the vanilla and the 1/4 cup of pineapple liquid.
4 Stir in the dry ingredients and then fold in the crushed pineapple, shredded carrots, and raisins. Spoon the mixture into an 8-inch baking pan sprayed with non-stick cooking spray. Bake for 20 to 25 minutes. Allow the cake to cool slightly before glazing.
5 To prepare the glaze, mix the apple juice concentrate and water until the concentrate is melted. Spread evenly over the cake.

When microwaving the flaxseed, the mixture should be the consistency of egg whites when completed. If the original 30 seconds is not enough, continue to microwave at 15-second increments until consistency is correct.