2 c. whole wheat flour
1 tbsp. toasted wheat germ
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1-1/4 c. honey
1/2 c. butter, melted
1 tsp. molasses (optional)
1 tsp. vanilla
4 eggs
3 c. finely shredded carrots
1 c. chopped pecans
Cream Cheese Frosting

Grease and flour two 8- or 9-inch round baking pans. In a mixer bowl combine flour, wheat germ, baking powder, soda, salt and cinnamon. Add honey, butter, molasses and vanilla. Beat with electric mixer on low speed until combined. Add eggs, one at a time, beating well after each. Stir in carrots and pecans. Pour into prepared pans.

Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks 10 minutes. Remove cakes from pans and cool completely. Frost between layers and top with Cream Cheese Frosting. Store covered in the refrigerator.

CREAM CHEESE FROSTING:

8 oz. cream cheese, softened
1/2 c. butter
2 c. powdered sugar, sifted
1 tsp. vanilla
1/2 tsp. molasses or honey
1/4 c. pecans, chopped

Beat cream cheese and butter with a mixer until fluffy. Beat in powdered sugar, vanilla, and molasses or honey. Stir in pecans. If necessary, chill until it is of spreading consistency (about 30 minutes).