Wheat Germ Carrot Cake

Wheat Germ Carrot Cake

Make this classic carrot cake and you might become a star chef among your family and friends! We have combined wheat germ for extra nutty flavor and nutrition.


  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated carrot
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 (3 1/2-ounce) can flaked coconut
  • 1/2 cup FoodThink Toasted Wheat Germ
  • Buttermilk Glaze
  • Cream Cheese Frosting


  • Take 9-inch round pan. Grease it with about 2 teaspoons vegetable oil. Place parchment paper to the bottom of the pan.
  • Step 2 In a large bowl combine flour, baking soda, salt, and cinnamon. Take another large bowl, Mix eggs, sugar, vegetable oil and vanilla extract. Mix slowly until it gets smoother.Now add flour mixture beat at low speed until blended.
  • Add gratted carrot, crushed pineapple, coconut flakes and to the mixture. Pour batter into greased cake pan. Bake at 350° for 25 to 30 minutes or until a toothpick inserted into it comes out clean. Remove cake from oven and slowly pour over buttermilk glaze over hot cake.Cool the pan on wire rack until buttermilk glaze is totally absorbed.
  • Now cut the cake in round layers.Spread Cream Cheese Frosting between layers and also on top and sides of cake.
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