“Carrot cake made with whole-wheat flour and mixed with nuts, pineapple and coconut. Top with Cream Cheese Frosting.” - by LAV
Ingredients
Adjust Servings
Original recipe yields 1 - 9x13 inch pan
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Stir in the wheat germ. Make a well in the center and add sugar, oil, eggs and vanilla. Mix well, then stir in shredded carrots, chopped nuts, coconut and pineapple.
- Spread batter into a 9x13 inch pan. Bake in preheated oven for 45 minutes, or until the center springs back when lightly tapped.
Nutrition
Amount Per Serving (24 total)
- Calories
- 254 cal
- 13%
- Fat
- 14.5 g
- 22%
- Carbs
- 29.2 g
- 9%
Based on a 2,000 calorie diet
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Reviews (26)
Rate This Recipe
"I love Carrot Cake! I have my own recipe that's a winner with friends and family, but I wanted to try it with whole wheat flour to see if I could tell a big difference in taste. Well, I tried this cak..." See moree recipe (Carrot Cake X) minus the wheat germ this past weekend (9/19/04) and I loved it. Everyone who sampled a piece enjoyed it as well. The whole wheat flour gives the cake a nice texture, and it doesn't change the taste of the cake! This is definately a winner in my book!!"
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