A delicious and hearty carrot cake made with wholemeal flour and wheatgerm for a nutritious twist on the classic recipe. Can be enjoyed as is, or top the cooled cake with your favourite cream cheese icing.
This cake was easy to make, although we didn't use wheatgerm but opted for oats instead. Result was delicious - 09 Sep 2015
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!! - 30 Sep 2004 (Review from Allrecipes US | Canada)
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! - 05 Apr 2008 (Review from Allrecipes US | Canada)