Carrot Cake X recipe

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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 ¾ 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

Nutrition Info

254 calories
carbohydrate: 29.2 g
cholesterol: 23.3 mg
fat: 14.5 g
fiber: 2.9 g
protein: 4.2 g
saturatedFat: 2.6 g
servingSize: -
sodium: 242.1 mg
sugar: 17.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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 9x13 inch pan. Bake in preheated oven for 45 minutes, or until the center springs back when lightly tapped.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

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

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