Best Fruit Carrot Cake Recipes

FRUIT & CARROT CAKE

Fruit & Carrot Cake image

"This is the best carrot cake I've ever made. It has all the texture, taste and denseness of regular carrot cake, but is much lower in fat." Ellie Rausch - Goodsoil, Saskatchewan

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 21

Ingredients

2/3 cup sugar
2/3 cup packed brown sugar
2 large eggs
1/3 cup unsweetened applesauce
1/4 cup canola oil
3 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups shredded carrots
1/3 cup finely chopped dried apricots
1/3 cup dried currants
3 tablespoons chopped crystallized ginger
GLAZE:
1 can (6 ounces) unsweetened pineapple juice
1/2 cup orange juice
2 tablespoons honey
2 tablespoons finely chopped dried apricots
1 tablespoon dried currants
4 teaspoons chopped pecans, toasted

Steps:

In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking powder, cinnamon and salt; gradually beat into sugar mixture until blended (batter will be thick). Stir in the carrots, apricots, currants and ginger., Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; pour batter into pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine the pineapple juice, orange juice and honey. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until mixture is reduced to 1/3 cup. Remove from the heat; cool for 15 minutes. Stir in apricots and currants. Spoon over cake. Sprinkle with pecans.

Nutrition Facts : Calories 256 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 173mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

FRUIT AND CARROT CAKE

Fruit and Carrot Cake image

I found this recipe in the April/May 2009 issue of Health Cooking by Taste of Home. This cake is packed full of carrots, fruit and delicious goodness. The original recipe calls for dried currants; however, I liked the golden raisins. The batter is very thick and I found it best to mix well with a wooden spoon to thoroughly incorporate.

Provided by PaulaG

Categories For Large Groups

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 21

Ingredients

2/3 cup sugar or 2/3 cup Splenda granular
2/3 cup light brown sugar, packed
2 eggs
1/2 cup unsweetened applesauce
1/4 cup canola oil
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon (I used Baking Spice Blend Mix.)
1/2 teaspoon salt
3 cups shredded carrots
1 medium apple, peeled, cored, grated
1/3 cup finely chopped dried apricot
1/3 cup golden raisin
3 tablespoons chopped crystallized ginger
1 (6 ounce) can unsweetened pineapple juice
1/2 cup orange juice
2 tablespoons honey
3 -4 dried apricots, finely chopped (soft)
1 -2 tablespoon golden raisin
4 teaspoons chopped pecans, toasted

Steps:

Preheat oven to 350 degrees, spray a 10-inch bundt pan with cooking spray and sprinkle with flour; set aside.
In a large bowl, beat together the first 6 ingredients, until thoroughly blended.
In a medium bowl, blend together the flour through salt; gradually add to sugar mixture until blended. The batter will be very thick; stir in the carrots, apple, apricots, raisins and ginger.
Pour the batter into prepared pan and bake in preheated oven for 40 to 50 minutes or until a toothpick inserted off center comes out clean; allow the cake to cool in pan for 10 minutes prior to removing from pan. Turn out on plate, place on wire rack and allow to cool while preparing the glaze.
While the cake is baking, combine the juices and honey; bring to a boil, reduce heat and simmer for 25 to 30 minutes or until mixture is reduced to 1/3 cup.
Allow mixture to cool for 15 minutes, stir in the diced apricots and raisins, spoon mixture over cake then sprinkle with pecans.

Nutrition Facts : Calories 252.7, Fat 4.8, SaturatedFat 0.5, Cholesterol 26.4, Sodium 169.4, Carbohydrate 49.6, Fiber 2.2, Sugar 27.4, Protein 3.9

CARROT FRUIT CAKE

Carrot Fruit Cake image

It's a great way to "dress up" that old favorite carrot cake if you have those in your family who do not care for fruit cake.

Provided by oilpatchjo

Categories Dessert

Time 1h39m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups nuts (chopped)
1 cup mixed candied fruit (chopped)
1 cup dates (chopped)
1 cup raisins
3 cups all-purpose flour, divided
2 cups sugar
1 1/2 cups canola oil
4 eggs
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups carrots (finely shredded)
confectioners' sugar icing (optional)

Steps:

Combine nuts, fruit, dates and raisins with 1/2 cup flour; set aside.
In a large bowl, combine sugar and oil; mix well add eggs, one at a time, beating well after each addition.
Combine the baking powder, baking soda, cinnamon, salt and remaining flour, gradually add to sugar mixture, beating until smooth batter will be stiff.
Fold in carrots and fruit mixture and spoon into a greased and floured 10' tube pan.
Bake at 350° for 1 hour and 20 minutes or until a toothpick comes out clean.
Note: if you want to ice this cake there are many great icings or just drizzle recipes on this web site.

Nutrition Facts : Calories 694.5, Fat 38.1, SaturatedFat 3.8, Cholesterol 62, Sodium 627, Carbohydrate 84, Fiber 4.9, Sugar 50.6, Protein 9.3