Carrot Cake With Wheatgerm

A community recipe by Beluga_On_Toast

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
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

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)