Wheat Germ Carrot Cake
|Cooking oil||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||2 Cup (32 tbs)|
|Orange peel||1 Tablespoon, grated|
|Pure vanilla extract||1 1⁄2 Teaspoon|
|Carrot||3 Cup (48 tbs), grated|
|Wheat germ||1 1⁄2 Cup (24 tbs) (regular or sugar and honey)|
|Flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Cinnamon||1 1⁄2 Teaspoon|
|Raisins||1 Cup (16 tbs)|
|Pecans||3⁄4 Cup (12 tbs), chopped|
Beat together oil, sugar, and eggs.
Mix in orange peel, vanilla, and carrot.
Combine wheat germ, flour, baking powder, salt, cinnamon, and nutmeg.
Stir into carrot mixture.
Mix in raisins and pecans.
Turn into greased and floured 10-inch bundt pan.
Bake in 350Â°F oven 60 to 70 minutes or until pick inserted into center comes out clean.
Cool in pan 10 minutes.
Remove from pan to rack to finish cooling.