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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

16 ServingsPrep: 35 min. Bake: 40 min. + cooling

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

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Fruit & Carrot Cake (continued)

Directions (continued)

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 near 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. Yield: 16 servings.

Nutrition 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.