- 1 cup all-purpose flour
- 1 cup wheat germ
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup honey
- 2/3 cup unsalted butter, softened
- 2 cups peeled, finely shredded carrots
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup sweetened coconut
- ¾ cup chopped pecans
- Confectioners’ sugar, optional
Preheat oven to 350°F. Spray a 13 x 9-inch baking pan with nonstick cooking spray or line with parchment paper.
In a medium bowl, whisk together flour, wheat germ, baking powder and salt. Whisk well to blend; set aside.
In the bowl of a stand mixer fitted with paddle, beat sugar, honey and butter until light and fluffy, 3 – 4 minutes. Scrape bowl.
Add carrots, eggs and vanilla. Beat well on low speed, about 2 minutes.
Gradually add flour mixture to carrot mixture; blend well. Stir in coconut and pecans.
Spread batter in prepared pan. Bake until a wooden pick inserted in center comes out clean, 23 – 25 minutes. Cool in pan on rack. Cut into bars and dust with confectioners’ sugar, if desired.