Rating: 4.57 stars
30 Ratings
  • 5 star values: 24
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

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

Recipe Summary test

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

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  • 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.

Nutrition Facts

254 calories; protein 4.2g; carbohydrates 29.2g; fat 14.5g; cholesterol 23.3mg; sodium 242.1mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 5 stars
09/30/2004
I love Carrot Cake! I have my own recipe that's a winner with friends and family but I wanted to try it with whole wheat flour to see if I could tell a big difference in taste. Well I tried this cake recipe (Carrot Cake X) minus the wheat germ this past weekend (9/19/04) and I loved it. Everyone who sampled a piece enjoyed it as well. The whole wheat flour gives the cake a nice texture and it doesn't change the taste of the cake! This is definately a winner in my book!! Read More
(56)

Most helpful critical review

Rating: 1 stars
09/14/2009
Cake was strange nothing like any carrot cake that I had ever tasted. I made it for my son's birthday and he didn't like it...so disappointed. Read More
(1)
30 Ratings
  • 5 star values: 24
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
09/30/2004
I love Carrot Cake! I have my own recipe that's a winner with friends and family but I wanted to try it with whole wheat flour to see if I could tell a big difference in taste. Well I tried this cake recipe (Carrot Cake X) minus the wheat germ this past weekend (9/19/04) and I loved it. Everyone who sampled a piece enjoyed it as well. The whole wheat flour gives the cake a nice texture and it doesn't change the taste of the cake! This is definately a winner in my book!! Read More
(56)
Rating: 5 stars
04/05/2008
Amazing! I followed recipe except healthier choices. I used splenda for the sugar and apple sauce for the oil. I only used half cream cheese frosting from one of the other carrot cake recipes. Great Recipe! Read More
(44)
Rating: 4 stars
06/27/2003
I added low-fat homemade cream cheese icing to keep it relatively healthy. Read More
(19)
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Rating: 5 stars
11/15/2008
This is very good and you feel good eating it! I did change a few things. I used unsweetened applesauce instead of the oil used only 3/4 c of sugar replaced the coconut with raisins (I made this for my 1 yr olds b-day and he loves rasins:) ) and cut the nuts in half. He loved it and we did too. I did cheat and use the cream cheese frosting from Carrot Cake III from here. I had extra batter so I made muffins for my husbands breakfast. Will definetly be making this again! Read More
(18)
Rating: 5 stars
03/31/2008
Unfortunately I did not get to actually taste this recipe BUT after sending it to work with my Hubby I got requests for more! I wanted to make this into a double layer cake so I added a quarter more of everything. To make this a bit healthier I subbed Unsweetened Applesauce for the Oil. ALSO I did not have Wheat Germ so I substituted All Purpose Flour in its place. For no particular reason I also added a touch of Orange Juice. Hee hee! And to finish it off I frosted with homemade cream cheese icing. Hmmmm... Wish I had tried it! Read More
(15)
Rating: 5 stars
10/20/2011
I baked this cake on the recommendation and with the assistance of a friend because it is a healthier option for a delicious treat. We substituted the sugar with just over 1 1/4 cups of honey and followed the recipe otherwise. It was DELICIOUS! While the cake is quite dense as a carrot cake should be it was also very moist without having an undue amount of oil present. I would highly recommend this cake based on taste alone the fact that it is a healthier option is a lovely benefit! Give it a try you will be delighted! Read More
(7)
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Rating: 5 stars
01/11/2010
Astounding! I like everyone made a few changes. I doubled this recipe and it actually made enough for a 3 layer cake! I used no wheat germ but added 1 cup of applesauce 1/4 c of orange juice 1 c of golden raisins and 4 small plastic containers of pureed carrot baby food! For spicing I used ginger nutmeg clove and cinnamon to taste.Deliciously moist! Read More
(6)
Rating: 5 stars
03/21/2011
Really heavy but then again carrot cake is a heavy cake. Tasty. Probably one of the healthiest versions of carrot cake out there. I might modify it next time with added raisins and sugar substitute. This time I used olive oil and it was fine. I highly recommend this recipe. Read More
(6)
Rating: 5 stars
03/25/2008
the best. i will never make a different carrot cake. Read More
(6)
Rating: 1 stars
09/14/2009
Cake was strange nothing like any carrot cake that I had ever tasted. I made it for my son's birthday and he didn't like it...so disappointed. Read More
(1)