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1
Prheat the over to 375 degrees; spray a 9-inch bundt pan with nonstick spray.
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2
In a medium bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and ginger.
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3
In a medium bowl, with an electric mixer on medium speed, beat the apple juice concentrate, egg, milk, oil, and brown sugar; stir in the carrots and raisins.
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4
Gradually add the flour mixture, stirring until just combined.
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5
Scrape the batter into the pan.
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6
Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely in the pan on a rack.
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7
Meanwhile, to prepare the frosting, in a food processor or blender, combine the cream cheese and honey; blend until smooth.
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8
Invert the cake onto a serving platter; spread the frosting over the top and sides.
