Carrot Spice Cake

A great tasting whole grain dessert that’s good for you too. Lots of fiber, spices that add antioxidants and walnuts for added heart health.

Directions Preheat oven to 350°F. In a mixing bowl, combine flour, Heart Balance Cereal, sugar, baking soda, salt, cinnamon, cloves and nutmeg. Mix. In a separate bowl, combine eggs, vanilla and oil. Mix well. Pour boiling water over shredded carrots and add to liquid ingredients. Beat with electric mixer on medium speed for 1 minute. Add dry ingredients to the carrot mixture and stir until thoroughly mixed. Add walnuts and evenly mix.

Bake in a greased and floured 9 inch x13 inch pan for 35 minutes. Allow cake to cool before cutting or removing from pan.

Nutritional Facts Per serving: Calories: 194, Calories from Fat: 78, Total Fat: 9g, Saturated Fat: 1g, Cholesterol: 35mg, Sodium: 292mg, Total Carbohydrate: 27g, Dietary Fiber: 2g, Soluble Fiber: 0.8g, Sugars: 15g, Protein: 4g.

Exchanges: Carbohydrate: 1.5, Fat: 1.5

Heart Balance Barley Recipe: Carrot Spice Cake

Carrot Spice CakePrep Time: 1hr
Serving size: 3 inch x 2 inch bar
Makes: 18 servings

1 cup flour (can use whole wheat or barley)
1 cup Heart Balance Cereal
1 1/3 cup sugar
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 3/4 tsp vanilla
3 eggs (or 5 egg whites)
1/4 cup canola oil
1/2 cup water, boiling
1 cup walnuts, chopped
2 cups carrots, shredded