Carrot cake made with whole-wheat flour and mixed with nuts, pineapple and coconut. Top with Cream Cheese Frosting.
INGREDIENTS (for 2 servings):
- 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
PREPARATION:
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.