Print Recipe
Carrot Spice Cake
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Servings
slices
Ingredients
  • 1 1/3 cups BARLEY flour
  • 1 cup sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 2/3 cup vegetable or olive oil
  • 3 large eggs
  • 1 1/2 cups shredded carrots
  • 1 cup pecans, finely chopped
  • 1 cup Raisins
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Servings
slices
Ingredients
  • 1 1/3 cups BARLEY flour
  • 1 cup sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 2/3 cup vegetable or olive oil
  • 3 large eggs
  • 1 1/2 cups shredded carrots
  • 1 cup pecans, finely chopped
  • 1 cup Raisins
Instructions
  1. Preheat oven to 350 degrees F. Spray 8x8 inch pan.
  2. In a large bowl, whisk together barley flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt.
  3. Stir in oil and eggs until well combined.
  4. Fold in carrots, pecans, and raisins. Pour into pan and bake for 25-30 minutes, or until toothpick comes out clean.
  5. Cool on the rack in the pan for 10 minutes then transfer to rack itself to cool.
  6. Ice with favorite frosting or enjoy without!