Dessert: Morning Glory Carrot Cake

With whole wheat flour, carrots, raisins and walnuts, a small slice of this classic cake goes a long way to please your palate!

This recipe includes fertility superfoods such as:

Cinnamon, Nuts, Walnuts

Health and fertility benefits of Morning Glory Carrot Cake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 box yellow cake mix
3 tablespoons whole wheat flour
1 1/4 cups water
1/2 cup vegetable oil
4 eggs
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups finely shredded carrots (about 5 medium)
1/3 cup raisins
1/3 cup chopped walnuts

Instructions

Heat oven to 350 °F (or 325 °F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
In large bowl, stir cake mix and flour. Reserve 1/3 cup cake mix mixture. To remaining mixture, add water, oil, eggs, cinnamon and nutmeg; beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. In medium bowl, stir carrots, raisins, walnuts and reserved cake mix mixture until coated. Stir into batter; pour into pan.
Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
In large bowl, beat powdered sugar, cream cheese, butter and vanilla on low speed until blended. Beat on medium speed until smooth and creamy. Spread frosting over cake. Sprinkle with coconut. Store covered in refrigerator.

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