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.
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 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
CARROT FRUITCAKE
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
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.
BEET AND CARROT CAKE
I inherited this wonderful recipe from my grandmother which used almost everything that grew in her garden to make cakes. Moist and colorful, this cake could be prepared during the Christmas holiday's season. My children used to beg for me to make it when they saw beets on the table!!
Provided by Louise in Montreal
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Note: Use raw beets and raw carrots. After the cake is cooked, they become cooked, but they have to be added raw in the cake preparation.
- Preheat oven at 350°F.
- Butter a bundt cake pan or use Pam.
- In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside.
- In another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder.
- Incorporate to the first mix.
- Add the raw carrots, the raw beets and the nuts and mix well.
- With the electric mixer, whip the egg whites until they are fluffy.
- Fold delicately into the cake preparation.
- Pour into the greased cake pan.
- Bake approximately 50 minutes.
- Serve with my Cream Cheese and Applesauce Frosting.
Nutrition Facts : Calories 359.2, Fat 17.9, SaturatedFat 2.6, Cholesterol 47.2, Sodium 265.5, Carbohydrate 46.1, Fiber 2.1, Sugar 27.2, Protein 5
BOILED CARROT CAKE
A delicious, moist carrot cake with a touch of class. The recipe can be altered by adding or omitting fruit varieties or nuts. The cake will stay moist for 3 to 4 days, if it lasts that long!
Provided by Pietro
Categories Dessert
Time 1h20m
Yield 8 slices
Number Of Ingredients 11
Steps:
- Combine carrot, raisins, water, sugar,butter, cinnamon, nutmeg in a saucepan.
- Stir over low heat until sugar is disolved. Do not allow to boil.
- Bring to boil, reduce heat, cover and simmer for 10 minutes.
- Cool to room temperature.
- Sift half flours and soda into cold mixture.
- Then sift remaining flours and add walnuts.
- Spread into a well greased cake tin. Bake in a moderately slow oven for about 1 hour.
- Stand for 5 minutes before turning onto a wire rack to cool.
- Tip. Any dried fruit can be used and the walnuts can be ommitted.
- Frosting can be added to cake.
Nutrition Facts : Calories 279.8, Fat 8.2, SaturatedFat 2.5, Cholesterol 8, Sodium 112.2, Carbohydrate 49.9, Fiber 2.1, Sugar 27.7, Protein 4.1
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
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