About this recipe: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.
240g wholemeal flour
1 teaspoon baking powder
2 teaspoons bicarbonate of soda
2 teaspoons ground cinnamon
1 teaspoon salt
350g caster sugar
225ml vegetable oil
1 teaspoon vanilla extract
225g grated carrots
120g chopped walnuts
100g desiccated coconut
1 (227g) tin pineapple, drained and pureed
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:45min › Ready in:55min
Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm baking dish or tin.
In a large bowl, sift together the flour, baking powder, bicarb of soda, cinnamon and salt. Stir in the wheatgerm. Make a well in the centre and add sugar, oil, eggs and vanilla. Mix well, then stir in carrots, nuts, coconut and pineapple.
Spread into the prepared tin. Bake in preheated oven for 45 minutes, or until the centre springs back when lightly tapped.