Fruit & Carrot Cake Recipe
Fruit & Carrot Cake Recipe photo by Taste of Home
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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
TOTAL TIME: Prep: 35 min. Bake: 40 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 40 min. + cooling
MAKES: 16 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
  3. 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.
Originally published as Fruit & Carrot Cake in Healthy Cooking April/May 2009, p45

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