Best Golden Carrot Fruitcake Recipes

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HOLIDAY FRUITCAKE



Holiday Fruitcake image

This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups whole red candied cherries
1-1/2 cups whole green candied cherries
3 cups diced candied pineapple
1 pound walnut halves
10 ounces golden raisins
1 cup shortening
1 cup sugar
5 large eggs
4 tablespoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.

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

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

THE BEST FRUITCAKE



The Best Fruitcake image

Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.

Provided by Food Network Kitchen

Categories     dessert

Time 14h30m

Yield 2 loaves

Number Of Ingredients 25

1 1/2 cups golden raisins
1/2 cup dried currants
1 cup dried apricots, halved
1 cup dried figs, halved
1/2 cup pitted prunes
1/2 cup whole pitted Medjool dates, halved
2 cups walnut halves
1 cup pecan halves
Finely grated zest of 2 small oranges
Finely grated zest of 2 small lemons
2 tablespoons chopped candied ginger
3/4 teaspoon pumpkin pie spice
Pinch ground cloves
1 cup brandy, plus 2 tablespoons for brushing
1/4 cup orange liqueur
1/2 cup unsulfured molasses
Nonstick cooking spray
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 1/2 cups lightly packed dark brown sugar
4 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract

Steps:

  • Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
  • Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
  • Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
  • Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
  • Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
  • To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

CARROT FRUITCAKE



Carrot Fruitcake image

This recipe belonged to my mother and is at least 35 years old, maybe older. The cake is very moist and absolutely delicious. It is printed here just the way she made it. I on the other hand made it with some minor alterations. Instead of mixed candied fruit, I would use a mixture of my choices mainly candied cherries and pineapple as I didn't like the citron in the premixed jars. Please don't save this recipe just for the holiday season....leave out the mixed candied fruit and it already seems like less of a holiday tradition.

Provided by Sandylee

Categories     Dessert

Time 1h50m

Yield 1 cake

Number Of Ingredients 13

3 cups sifted flour
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cups oil
2 cups sugar
4 eggs
3 cups grated carrots
1 cup raisins
1 cup dates, chopped
1 cup mixed candied fruit
1 1/2 cups nuts, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Grease 10" inch tube pan.
  • SIFT TOGETHER: flour, cinnamon, salt, baking soda, baking powder.
  • COMBINE: oil, sugar, and eggs one at a time.
  • Gradually combine egg mixture into dry ingredients, mixing until smooth.
  • ADD: carrots, raisins, candied fruit, dates, and chopped nuts.
  • Spoon into a greased 10" tube pan.
  • Bake at 350 degrees for 1-1/2 hours.

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

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

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