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Fruit & Carrot Cake Recipe

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“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

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Fruit & Carrot Cake Recipe

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

Yield: 16 Servings

35 40 75

Ingredients

2/3 cup sugar
2/3 cup packed brown sugar
2 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; add batter. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Meanwhile, 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. Yield: 16 servings.

Nutritional Facts 1 slice equals 256 calories, 5 g fat (1 g saturated fat), 27 mg cholesterol, 173 mg sodium, 50 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Fruit & Carrot Cake in Healthy Cooking April/May 2009, p45

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