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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: : -

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.

1 - 9x13 inch pan

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