1 1/2 c. whole-wheat flour
1/2 c. unbleached all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
2 tsp. freshly grated nutmeg
3 tbsp. wheat germ (optional)
1 1/4 c. pecan pieces
5 to 6 medium carrots, peeled
1 medium coconut, shelled
2 c. firmly packed brown sugar
4 eggs
1 1/2 c. vegetable oil
1 tsp. vanilla extract
Cream Cheese Frosting
Carrot curls

Position knife blade in processor bowl. Combine first 7 ingredients in processor bowl; add wheat germ, if desired. Process 10 seconds. Remove flour mixture to a large mixing bowl. Add pecans to processor bowl; pulse 3 to 4 times or until pecans are chopped. Remove pecans and set aside 1/4 cup for garnishing.

Position shredding blade in processor bowl. Slice carrots into about 5 inch lengths. Fill the food chute with carrot pieces, alternating thick and thin ends. Shred, using moderate amount of pressure with food pusher. Reload food chute and shred the remaining carrot pieces. Remove carrots from bowl; set aside.

Peel brown husk from coconut and cut meat into pieces to fit chute. Shred, using firm pressure with food pusher. Set aside 1/4 cup coconut for garnishing. Add remaining coconut, 1 cup chopped pecans, and carrots to flour mixture; stir well.

Position plastic blade in dry processor bowl; add sugar and eggs. Process 10 seconds or until mixture is smooth. With processor running, pour oil and vanilla through food chute; process 10 seconds or until well combined. Add sugar mixture to flour mixture, mixing well.

Spoon batter into 3 well greased and floured 9 inch cake pans. Bake at 350 degrees for 35 minutes or until cake tests done. Let cool in pans 10 minutes; remove from pans and place on wire rack to cool completely. Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish with reserved 1/4 cup chopped pecans, 1/4 cup shredded coconut, and carrot curls. Chill. Yield: One 3 layer cake.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. unsalted butter, softened
1 (16 oz.) pkg. powdered sugar, sifted
1 tsp. vanilla extract

Cut cream cheese and butter into about 1 inch pieces. Position plastic blade in processor bowl; add cream cheese and butter. Process 8 to 10 seconds, or until mixture is smooth. Add powdered sugar and vanilla; cover and process 15 to 20 seconds or until well combined (scrape bowl once, if necessary). Yield: Frosting for one 3 layer cake.