Carrot Cake X
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Whole Wheat Flour1 tsp
Baking Powder2 tsps
Baking Soda2 tsps
Ground Cinnamon1 tsp
Salt1 cup
Wheat Germ1.75 cups
White Sugar1 cup
Vegetable Oil3
Eggs1 tsp
Vanilla Extract2 cups
Shredded Carrots1 cup
Walnut (chopped)1 cup
Flaked CoconutDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour a 9x13 inch pan
3
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt
4
Stir in the wheat germ
5
Make a well in the center and add sugar, oil, eggs and vanilla
6
Mix well, then stir in shredded carrots, chopped nuts, coconut and pineapple
7
Spread batter into a 9x13 inch pan
8
Bake in preheated oven for 45 minutes, or until the center springs back when lightly tapped