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Fruit & Carrot Cake

 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 King Arthur Unbleached 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.
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.