• 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

Directions

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

Nutritional Information

Amount Per Serving  Calories: 255 | Total Fat: 14.7g | Cholesterol: 27mg Powered by ESHA Nutrient Database Nutritional Information Carrot Cake X Servings Per Recipe: 24 Amount Per Serving Calories: 255

  • Total Fat: 14.7g
  • Cholesterol: 27mg
  • Sodium: 238mg
  • Total Carbs: 28.8g
  •     Dietary Fiber: 2.9g
  • Protein: 4.3g