Best 4 Carrot Fruitcake Recipes
Indulge in a delightful culinary journey with our Carrot Fruitcake, a timeless classic reborn with a modern twist. This moist and flavorful cake is brimming with the goodness of grated carrots, a symphony of dried fruits, and a hint of citrus zest, all enveloped in a warm embrace of aromatic spices. With three enticing variations to choose from, this recipe collection caters to every palate. The Original Carrot Fruitcake is a traditional delight, while the Gluten-Free Carrot Fruitcake offers a lighter and healthier alternative. For those with a sweet tooth, the Carrot Fruitcake with Cream Cheese Frosting is an irresistible treat, its creamy frosting adding an extra layer of indulgence. Whichever variation you choose, this Carrot Fruitcake promises to be a cherished addition to your holiday baking repertoire.
Here are our top 4 tried and tested recipes!
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 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.
GOLDEN CARROT FRUITCAKE
Start a new holiday tradition with this flavorful golden fruitcake from Judy Junwirth of Athol, South Dakota.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine oil and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the egg mixture. Beat until smooth. Stir in remaining ingredients. , Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.
Nutrition Facts : Calories 282 calories, Fat 14g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 198mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
CARROT FRUITCAKE
Steps:
- Combine nuts, fruit, dates and raisins with 1/2 C. flour and set aside. In large mixing bowl combine sugar and oil; mix well. Add eggs one at a time mixing well after each addition.Combine remaining flour with soda, baking powder, cinnamon and salt; gradually add to sugar mixture, beating until smooth. Fold in carrots and fruit mixture. Spoon into greased and floured ten inch tube pan. Bake @ 350 degrees about one hour and twenty minutes until tests done.
Tips:
- Use fresh carrots. Fresh carrots have a sweeter taste and more nutrients than older carrots. They will also help to give your fruitcake a moist texture.
- Grate the carrots finely. This will help them to distribute evenly throughout the cake batter and prevent them from becoming too chunky.
- Use a variety of fruits. This will give your fruitcake a more complex flavor and texture. Some good options include raisins, currants, cherries, and chopped nuts.
- Soak the fruits in rum or brandy. This will help to plump them up and add a boozy flavor to the cake.
- Use a combination of spices. This will give your fruitcake a warm and festive flavor. Some good options include cinnamon, nutmeg, ginger, and cloves.
- Bake the fruitcake at a low temperature. This will help to prevent it from becoming dry and overcooked.
- Let the fruitcake cool completely before serving. This will allow the flavors to develop and the cake to set properly.
Conclusion:
Carrot fruitcake is a delicious and festive holiday dessert that is sure to be a hit with your family and friends. With its moist texture, sweet flavor, and variety of fruits and spices, it's a classic cake that is perfect for any occasion.
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