Wheat Germ Carrot Cake Recipe
Ingredients
| Cooking oil | 1 1⁄2 Cup (24 tbs) | |
| Packed brown sugar | 2 Cup (32 tbs) | |
| Eggs | 4 | |
| Orange peel | 1 Tablespoon, grated | |
| Pure vanilla extract | 1 1⁄2 Teaspoon | |
| Carrot | 3 Cup (48 tbs), grated | |
| Wheat germ | 1 1⁄2 Cup (24 tbs) (regular or sugar and honey) | |
| Flour | 2 Cup (32 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Cinnamon | 1 1⁄2 Teaspoon | |
| Nutmeg | 3⁄4 Teaspoon | |
| Raisins | 1 Cup (16 tbs) | |
| Pecans | 3⁄4 Cup (12 tbs), chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 8341 Calories from Fat 4309
% Daily Value*
Total Fat 492 g757%
Saturated Fat 70.6 g353.1%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 4810.3 mg200.4%
Total Carbohydrates 934 g311.4%
Dietary Fiber 62.7 g250.6%
Sugars 571.6 g
Protein 110 g220.5%
Vitamin A 1305.3% Vitamin C 81.1%
Calcium 208.4% Iron 215.8%
*Based on a 2000 Calorie diet
Directions
Mix in orange peel, vanilla, and carrot.
Combine wheat germ, flour, baking powder, salt, cinnamon, and nutmeg.
Stir into carrot mixture.
Mix in raisins and pecans.
Turn into greased and floured 10-inch bundt pan.
Bake in 350°F oven 60 to 70 minutes or until pick inserted into center comes out clean.
Cool in pan 10 minutes.
Remove from pan to rack to finish cooling.
Chef
