Whole Wheat Carrot Cake

• 2 c. whole wheat flour
• 2 Tbsp. toasted wheat germ
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1 1/4 c. honey
• 3 c. grated carrots
• 1 c. chopped pecans
• 1 c. crushed pineapple, drained
• 1/2 c. salad oil
• 1 tsp. molasses
• 1 tsp. vanilla
• 2 eggs and 2 egg whites
• 1/2 c. raisins

1. Beat eggs and egg whites in a large mixing bowl. Add oil, honey, molasses and vanilla.
2. Sift flour with dry ingredients. Add wheat germ and flour mixture to eggs.
3. Stir well.
4. Add drained pineapple, carrots, raisins and pecans.
5. Mix well.
6. Pour into a greased and floured 10-inch tube cake pan.
7. Bake at 350u0b0 for 1 hour and 15 minutes or until cake tests done.
8. Cool on rack. Frost with Lemon Cream Cheese Frosting.

whole wheat flour, toasted wheat germ, baking powder, baking soda, salt, ground cinnamon, honey, carrots, pecans, pineapple, salad oil, molasses, vanilla, eggs, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=935705 (may not work)