Coconut Pecan Carrot Cake

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  • 2 cups whole wheat pastry flour
  • 3/4 cup toasted wheat germ (or an additional 3/4 cup whole wheat pastry flour)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1 1/4 cups unsweetened applesauce
  • 1/2 cup honey
  • 1/2 cup maple syrup
  • 4 large egg whites plus 1 large egg, or 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons grated orange zest
  • 3 1/2 packed cups grated carrots
  • 1 cup chopped toasted pecans or walnuts
  • 1/2 cup shredded unsweetened coconut, toasted
  • 1/3 cup currants (optional)


Preheat oven to 350°F. Coat a 9- by 13-inch baking dish with spray, oil or butter and set aside.

In a bowl, whisk together flour, wheat germ, baking powder, baking soda, cinnamon and salt.

Combine applesauce, honey and maple syrup with an electric mixer in a large bowl. Add egg whites and egg(s) and beat at medium speed for 1 minute. Add vanilla and orange zest and beat just to combine.

Stir flour mixture into applesauce mixture just until no streaks of flour remain. Fold in carrots, nuts, coconut and currants.

Pour batter into the baking dish and spread evenly. Bake for 45 to 50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Let cool for 10 minutes before removing from the pan. Cool completely on a rack before frosting.

Special notes:

Note 2: Sprinkling toasted coconut and/or arranging toasted pecan halves on top of the frosting makes a pretty presentation. If you are serving a large crowd, make two cakes and layer frosting between them.

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