Wheat-Germ Carrot Cake
A moist, flavorful carrot cake infused with wheat germ, cinnamon, and nutmeg, perfect for wholesome gatherings and those who enjoy rich, textured desserts with a citrus hint.
Ingredients
- 1 1/2 cups cooking oil ⓘ
- 2 cups packed brown sugar ⓘ
- 4 eggs ⓘ
- 1 tablespoon grated orange peel ⓘ
- 1 1/2 teaspoons vanilla ⓘ
- 3 cups grated carrot ⓘ
- 1 1/2 cups vacuum packed wheat germ ⓘ
- 2 cups flour ⓘ
- 3 teaspoons baking powder ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 1/2 teaspoons cinnamon ⓘ
- 3/4 teaspoon nutmeg ⓘ
- 1 cup raisins ⓘ
Instructions
- Beat together the cooking oil, brown sugar, and eggs until well combined.
- Mix in grated orange peel, vanilla, and grated carrot.
- Combine wheat germ, flour, baking powder, salt, cinnamon, and nutmeg in a separate bowl.
- Stir the dry ingredients into the carrot mixture until just combined.
- Mix in raisins and pecans.
- Pour the batter into a greased and floured 10-inch Bundt pan.
- Bake at 350°F (175°C) for 60 to 70 minutes or until a pick inserted into the center comes out clean.
- Cool in the pan for 10 minutes.
- Remove the cake from the pan and transfer to a rack to cool completely.
- Serve with Cream Cheese Sauce.
Tips & Substitutions
To enhance the flavor, consider adding chopped walnuts or pecans along with the raisins. If you prefer a lighter texture, substitute half of the oil with unsweetened applesauce. Ensure your grated carrots are well-drained to prevent excess moisture in the batter. For a unique twist, try adding a pinch of ginger or using a mix of spices. This cake can also be made in a rectangular pan if you don't have a Bundt pan.
Serving Suggestions
Serve slices of Wheat-Germ Carrot Cake alongside a drizzle of Cream Cheese Sauce for a delightful treat. It pairs beautifully with a cup of coffee or tea, making it perfect for brunch or afternoon tea. For a festive touch, garnish with orange zest or a sprinkle of cinnamon. Consider serving it with a scoop of vanilla ice cream for a decadent dessert experience.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds. You can also enjoy it cold or at room temperature, and it pairs wonderfully with a dollop of cream cheese frosting.
Nutrition & Diet Analysis (per serving)
Each serving of Wheat-Germ Carrot Cake contains roughly 652 calories, with 5g protein, 119g carbohydrates, and 15g fat. It is an excellent source of vitamin A (30% of the Daily Value) and calcium (22% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 963mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of regular flour?
Yes, you can substitute whole wheat flour for regular flour. However, the texture may be denser. You may want to use a mix of both for a lighter cake. Additionally, keep an eye on the baking time, as whole wheat flour can affect how quickly the cake cooks.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute regular flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum, or add a teaspoon if it doesn’t. The texture may vary slightly, but the flavors will still shine through.
Can I freeze the Wheat-Germ Carrot Cake?
Yes, you can freeze the cake. Wrap individual slices tightly in plastic wrap and then in aluminum foil or place them in a freezer-safe container. It can be frozen for up to three months. Thaw overnight in the refrigerator before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).