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.
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Aalija chaudhary
[email protected]This cake is a must-try for any carrot cake lover.
Courtney Reeves
[email protected]I would give this recipe a 5 out of 5 stars.
Eduard Zinca
[email protected]This cake is a bit time-consuming to make, but it's worth it.
Ety Akter
[email protected]I'm not a huge fan of carrot cake, but this recipe was surprisingly good.
Mark Sevigny
[email protected]I made this cake for Easter and it was a big hit.
Rafay Rajput
[email protected]This cake is a great way to use up leftover carrots.
Babirye Bushirah
[email protected]I would definitely recommend this recipe to others.
Ajith Bandara
[email protected]I followed the recipe exactly and the cake turned out great.
Tones of Blue
[email protected]This is the best carrot cake I've ever had!
Raju Bk
[email protected]I've made this cake several times and it always turns out perfect.
Emelina Rodriguez
[email protected]This cake is moist and flavorful, and the cream cheese frosting is the perfect complement.
Thanuka Dewmina
[email protected]I love that this recipe uses fruit instead of nuts. It's a great way to get kids to eat their veggies.
Mithu Dupcachiya
[email protected]This is my new go-to carrot cake recipe. It's always a crowd-pleaser.
Renee Ornelas
[email protected]I made this cake for a potluck and it was a hit! Everyone loved it.
Augustine Sesay
[email protected]This cake was easy to make and turned out beautifully. I used a bundt pan and it came out perfectly golden brown.
Vicky Mirza
[email protected]I've never been a fan of carrot cake, but this recipe changed my mind. It was moist and flavorful, and the cream cheese frosting was the perfect finishing touch.
Agim Serifovski
[email protected]This carrot cake was a delightful treat! It had the perfect balance of sweetness and spices, and the fruit added a nice burst of flavor.