CARROT FRUIT CAKE
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
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
FRUIT AND CARROT CAKE
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
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
FRUIT & CARROT CAKE
"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
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.
CARROT FRUITCAKE
Carrot Fruitcake is a special fruit cake recipe for the holidays! Flavorful moist carrot cake with candied fruit, raisins, and pecans.
Provided by Sabrina Snyder
Categories Dessert
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.
- In a large mixing bowl add the sugar, vegetable oil and eggs and whisk until smooth.
- Whisk in the carrots.
- Sift together 1 cup flour, baking powder, baking soda, cinnamon and salt.
- Whisk into wet ingredients until just combined.
- In a small bowl stir together pecans, 1 cup candied fruit and raisins with remaining 1/2 cup flour.
- Stir into the batter.
- Pour into loaf pan and top with remaining candied fruit.
- Bake for 55-60 minutes.
- Cool for 10 minutes before removing from loaf pan.
Nutrition Facts : Calories 409 kcal, Carbohydrate 59 g, Protein 4 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 27 mg, Sodium 228 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving
CARROT FRUITCAKE
Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it-your friends and family will agree. -Ann Parden, Chunchula, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat., In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In another bowl, mix the remaining flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan. , Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.
Nutrition Facts : Calories 565 calories, Fat 29g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 395mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 4g fiber), Protein 8g protein.
CARROT CAKE
Steps:
- Sift the granulated sugar. Crush the hazelnuts very small (best results in a blender). Wash the sultanas. Wash and grate the carrots. Grease the cake tin (9 by 12-inch deep). Place a bowl over a pan of hot water. Preheat oven to 350 degrees F. Into a warmed bowl place the egg yolks and 4 ounces of the granulated sugar and whisk together until the mixture thickens. (It should be doubled in bulk, lighter in color and creamy in texture). When this happens, set aside the yolk and sugar mixture for a moment (off the heat). Into a clean, cold bowl place the whites of eggs, add 1 teaspoonful cold water and some freshly ground salt and whisk quickly until they are stiff and peaked. Gradually beat into the fluffy whites of eggs the remaining 6 ounces of granulated sugar until it is fully incorporated. Set aside until required. Place the egg yolk mixture over the warm water and add the ground nuts and lemon juice. To this add the grated carrots and lemon zest. Fold in the 1 teaspoonful of flour and sultanas. Remove the bowl from the heated water. Fold in 2 tablespoonfuls of egg whites. Then put all the mixture into the remainder of the whites of eggs and fold in well. Add the 1/4 teaspoonful of cinnamon. Pour all the mixture into the greased cake tin and put it into the preheated oven set at 350 degrees F., on the middle shelf, for 60 minutes. Remove cake from the pan and cool completely. Cut cake in half, spread the jam over the bottom and replace top. Sprinkle with confectioners' sugar before serving.
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