Carrot Cake X

2 cups whole wheat flour

1 teaspoon baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 cup wheat germ

1 ¾ cups white sugar

1 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

2 cups shredded carrots

1 cup chopped walnuts

1 cup flaked coconut

1 (8 ounce) can crushed pineapple, drained

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

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.

Spread batter into a 9x13 inch pan. Bake in preheated oven for 45 minutes, or until the center springs back when lightly tapped.