Carrot Cake X

Carrot cake made with whole-wheat flour and mixed with nuts, pineapple and coconut. Top with Cream Cheese Frosting.

Original recipe makes 1 – 9×13 inch pan

Ingredients

2 cups whole-wheat flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup wheat germ
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) can crushed pineapple, drained

  • PREP

    10 mins

  • COOK

    45 mins

  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. 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.
  3. Spread batter into a 9×13 inch pan. Bake in preheated oven for 45 minutes, or until the center springs back when lightly tapped.

Nutrition

Calories: 254 kcal
Carbohydrates: 29.2 g
Cholesterol: 26 mg
Fat: 14.5 g
Fiber: 2.9 g
Protein: 4.2 g
Sodium: 242 mg

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