Fruit And Carrot Cake Recipe

Name: Fruit And Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 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; Glaze; 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

Servings: persons

Cake
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
Glaze
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

1
Preheat oven to 350 degrees, spray a 10-inch bundt pan with cooking spray and sprinkle with flour; set aside.
2
In a large bowl, beat together the first 6 ingredients, until thoroughly blended.
3
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.
4
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.
5
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.
6
Allow mixture to cool for 15 minutes, stir in the diced apricots and raisins, spoon mixture over cake then sprinkle with pecans.

1012

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Cake, 2/3 cup sugar or 2/3 cup Splenda granular, 2/3 cup light brown sugar, packed, 2 eggs, and more.

Yes, Fruit And Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruit And Carrot Cake

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