CARROT CAKE

¾ cup all-purpose flour

¾ cup sugar

⅓ cup toasted wheat germ

1 tsp baking powder

1 tsp cinnamon

½ tsp baking soda

¼ tsp salt

¼ tsp nutmeg

2 eggs (substitute 1 banana for vegan version)

1 cup shredded carrots

½ cup cooking oil

Line bottom of a 10” round glass cake pan with circle of waxed or parchment paper.

Combine all ingredients in large mixer bowl. Beat with electric mixer on low speed to blend, then on medium speed for 2 minutes. Spread in prepared pan.

Microwave at MED 6 minutes, then on HIGH 2-5 minutes or until toothpick inserted in several places comes out clean.

OR

Bake in oven at 350°F for 30 minutes, until toothpick &c.

Let stand 10 minutes to cool. Remove from pan. Cool completely.

Frost with your favorite lemon or orange butter icing, if desired.