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Carrot Cake With Wheatgerm

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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!

Ingredients

Serves: 12

For the Cake

  • 4 lightly beaten eggs
  • 500 millilitres brown sugar
  • 250 millilitres vegetable oil
  • 500 millilitres whole wheat flour
  • 2 teaspoons baking soda
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 750 millilitres finely grated carrots
  • 125 millilitres wheat germ
  • 250 millilitres chopped nuts
  • 125 millilitres golden raisins
  • 125 millilitres desiccated coconut

For the Frosting

  • 85 grams unsalted butter
  • 128 grams cream cheese
  • ¾ teaspoon vanilla essence
  • 500 millilitres confectioners' sugar
  • ⅘ teaspoon salt

Method

Carrot Cake With Wheatgerm is a community recipe submitted by Beluga_On_Toast and has not been tested by Nigella.com 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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