3/4 c. wheat germ
1 c. flour
1 c. sugar
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 (8 1/2 oz.) can crushed pineapple
2 eggs, slightly beaten
1/2 c. cooking oil
1 tsp. vanilla
1 1/4 c. grated carrots
1/2 c. chopped nuts
Confectioners' sugar

Mix first 9 ingredients in large bowl. Add undrained pineapple, eggs, oil, and vanilla, mixing to form a batter. Stir in carrots and walnuts; pour the batter in a greased and floured 9 inch ring mold. Bake at 350 degrees for 40 to 45 minutes or until a wooden pick inserted in center comes out dry. Cool cake 10 to 15 minutes in pan, then invert and cool it on a rack. Sprinkle the top with confectioners' sugar, if desired. Serve in thin slices.