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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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I'm not sure where this recipe originated, but it is a family favorite. Don't let the healthy name keep you from trying it - it's delicious...and it freezes well, too! We like it with cream cheese frosting or a light dusting of powdered sugar. I haven't timed this exactly, so the prep and cooking times are approximate. Ingredients:
1 1/2 cups wheat germ |
2 cups flour |
2 cups sugar |
1 1/2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
3 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon ginger |
2 (8 1/4 ounce) cans crushed pineapple |
4 eggs, slightly beaten |
1 cup vegetable oil |
2 teaspoons vanilla |
2 1/2 cups carrots, grated |
1 cup walnuts, chopped |
Directions:
1. Mix wheat germ, flour, sugar, baking soda, baking powder, salt, and spices in a large bowl.
2. Add undrained pineapple, eggs, vegetable oil, and vanilla.
3. Mix together to form batter.
4. Stir in carrots and walnuts.
5. Pour batter into a greased and floured bundt pan.
6. Bake at 350 degrees until toothpick inserted into the center of the cake comes out dry.
7. Cool 10 to 15 minutes in pan, then invert to release the cake and cool on wire rack.
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