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Fruit & Carrot Cake

Name: Fruit & Carrot Cake
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 16 servings.
Ingredients: 2/3 cup sugar; 2/3 cup packed brown sugar; 2 large eggs; 1/3 cup unsweetened applesauce; 1/4 cup canola oil; 3 teaspoons vanilla extract; 3 cups all-purpose flour; 3 teaspoons baking powder; 1-1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 3 cups shredded carrots; 1/3 cup finely chopped dried apricots; 1/3 cup dried currants; 3 tablespoons chopped crystallized ginger; GLAZE:; 1 can (6 ounces) unsweetened pineapple juice; 1/2 cup orange juice; 2 tablespoons honey; 2 tablespoons finely chopped dried apricots; 1 tablespoon dried currants; 4 teaspoons chopped pecans, toasted

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Total Time

Prep: 35 min. Bake: 40 min. + cooling

Makes

16 servings

Updated: Sep. 24, 2022

“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

Fruit & Carrot Cake Recipe photo by Taste of Home

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Ingredients

2/3 cup sugar
2/3 cup packed brown sugar
2 large eggs
1/3 cup unsweetened applesauce
1/4 cup canola oil
3 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups shredded carrots
1/3 cup finely chopped dried apricots
1/3 cup dried currants
3 tablespoons chopped crystallized ginger
GLAZE:
1 can (6 ounces) unsweetened pineapple juice
1/2 cup orange juice
2 tablespoons honey
2 tablespoons finely chopped dried apricots
1 tablespoon dried currants
4 teaspoons chopped pecans, toasted

Directions

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

1 slice: 256 calories, 5g fat (1g saturated fat), 27mg cholesterol, 173mg sodium, 50g carbohydrate (29g sugars, 2g fiber), 4g protein.

Fruit & Carrot Cake

Ingredients

Directions

Nutrition Facts

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