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Carrot Cake With Wheatgerm

A community recipe by

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Apologies to European cooks for the US measurements, this recipe was given to my mother whilst she was nursing at Mount Vernon by an American colleague. It's an amazing recipe. I think it's the wheat germ that makes the difference; try it - you won't be disappointed!


Serves: 12

For the Cake

  • 4 lightly beaten eggs
  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 3 cups finely grated carrots
  • ½ cup wheat germ
  • 1 cup chopped nuts
  • ½ cup golden raisins
  • ½ cup unsweetened shredded coconut

For the Frosting

  • 3 ounces unsalted butter
  • 4½ ounces cream cheese
  • ¾ teaspoon vanilla essence
  • 2 cups confectioners' sugar
  • ⅘ teaspoon salt


Carrot Cake With Wheatgerm is a community recipe submitted by Beluga_On_Toast and has not been tested by so we are not able to answer questions regarding this recipe.

  • Cake: Combine sugar and oil Add beaten eggs Add dry cake ingredients and mix thoroughly
  • Add fruit, nuts and coconut and mix Add carrots and mix Put in a well-greased 8 or 9 spring form tin
  • Bake at 190c for about 1½ hours Test with skewer
  • Frosting: Cream butter Add cheese and mix thoroughly Add other ingredients Spread evenly over whole of cake
  • Decorate if desired (e.g. marzipan carrots with angelica stalks)
  • Additional Information

    A stand-mixer is useful, perhaps essential, for this recipe unless you (or your hand-mixer) are very strong.

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