Carrot Cake X Recipe -
Carrot Cake X Recipe
  • READY IN 55 mins

Carrot Cake X

Recipe by  

"Carrot cake made with whole-wheat flour and mixed with nuts, pineapple and coconut. Top with Cream Cheese Frosting."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Stir in the wheat germ. Make a well in the center and add sugar, oil, eggs and vanilla. Mix well, then stir in shredded carrots, chopped nuts, coconut and pineapple.
  3. Spread batter into a 9x13 inch pan. Bake in preheated oven for 45 minutes, or until the center springs back when lightly tapped.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2004

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!!

Most Helpful Critical Review
Sep 14, 2009

Cake was strange, nothing like any carrot cake that I had ever tasted. I made it for my son's birthday and he didn't like disappointed.

Apr 05, 2008

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!

Jun 27, 2003

I added low-fat homemade cream cheese icing to keep it relatively healthy.

Nov 15, 2008

This is very good and you feel good eating it! I did change a few things. I used unsweetened applesauce instead of the oil, used only 3/4 c of sugar, replaced the coconut with raisins (I made this for my 1 yr olds b-day and he loves rasins :) ) and cut the nuts in half. He loved it and we did too. I did cheat and use the cream cheese frosting from Carrot Cake III from here. I had extra batter so I made muffins for my husbands breakfast. Will definetly be making this again!

Mar 31, 2008

Unfortunately I did not get to actually taste this recipe, BUT after sending it to work with my Hubby I got requests for more! I wanted to make this into a double layer cake so I added a quarter more of everything. To make this a bit healthier I subbed Unsweetened Applesauce for the Oil. ALSO, I did not have Wheat Germ so I substituted All Purpose Flour in its place. For no particular reason I also added a touch of Orange Juice. Hee hee! And to finish it off I frosted with homemade cream cheese icing. Hmmmm... Wish I had tried it!

Mar 21, 2011

Really heavy but then again carrot cake is a heavy cake. Tasty. Probably one of the healthiest versions of carrot cake out there. I might modify it next time with added raisins and sugar substitute. This time I used olive oil and it was fine. I highly recommend this recipe.

Jan 21, 2009

This is what I was looking for! Had a great carrot cake at a little bistro with whole wheat, pineapple, nuts and so soft. This one does it. I will probably add a few more carrots next time.


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  • Calories
  • 254 kcal
  • 13%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 242 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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