Print Recipe
Carrot Spice Cake
Substitute barley flour and you’ll have them rooting for this cake!
Course Dessert
Servings
Ingredients
  • 2 Cups BARLEY flour
  • 1 1/3 Cup sugar
  • 2 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 1/2 Teaspoon cinnamon
  • 1 Teaspoon cloves
  • 1 Teaspoon nutmeg
  • 1 3/4 Teaspoon Vanilla
  • 1/4 Cup Oil
  • 1/2 Cup water, boiling
  • 1 Cup walnuts, chopped
  • 2 Cups carrots, shredded
  • 3 eggs (or 5 egg whites)
Course Dessert
Servings
Ingredients
  • 2 Cups BARLEY flour
  • 1 1/3 Cup sugar
  • 2 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 1/2 Teaspoon cinnamon
  • 1 Teaspoon cloves
  • 1 Teaspoon nutmeg
  • 1 3/4 Teaspoon Vanilla
  • 1/4 Cup Oil
  • 1/2 Cup water, boiling
  • 1 Cup walnuts, chopped
  • 2 Cups carrots, shredded
  • 3 eggs (or 5 egg whites)